Turkey Pot Pie

• total time: 43 minutes

Ingredients

1 box (9 inches) unbaked pie crust (2 crusts)

2 cups cooked turkey, diced

1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup turkey or chicken broth

1/2 cup milk

1/4 cup all-purpose flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil or butter

Directions

Preheat the oven to 425°F (220°C).

In a large skillet, heat olive oil or butter over medium heat. Add the diced turkey and mixed vegetables, and sauté for about 5 minutes until warmed through.

Sprinkle flour over the turkey and vegetable mixture, stirring to combine. Gradually add the broth and milk while continuously stirring to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.

Season with onion powder, garlic powder, thyme, salt, and pepper, adjusting to your taste.

Pour the turkey mixture into the bottom pie crust and cover with the top crust. Seal the edges by crimping with a fork and cut slits in the top for steam to escape.

Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.

Remove from the oven and allow to cool for a few minutes before serving.

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