DELICIOUS AND EASY TURKEY POT PIE
This turkey pot pie can be made in advance and frozen, ready to pop into the oven on a blustery winter night. Freeze after assembly, then cook from frozen for approximately 1 hour 30 minutes.
of cooked chicken
cubed or shredded
of frozen peas
unbaked pie crusts
*If you like a pot pie with a lot of gravy oozing out of it then double these ingredients.
Preheat oven to 425 F (220 C)
Combine carrots, peas and celery in a pot with the chicken broth.
Bring it to the boil then simmer it with the lid on until veg are tender.
Remove vegetables from the pot with a slotted spoon and transfer them to a bowl.
(DO NOT DRAIN AWAY YOUR BROTH ... you'll need it later)
Cook onions in butter in a saucepan until translucent.
Whisk in flour, salt, pepper and celery seed.
Slowly whisk in reserved chicken broth and the milk.
Simmer until thick and gravy like.
(NOTE: if you have gravy leftover from Thanksgiving dinner you can simply use that as your gravy base and omit the broth and milk. You'll need 2 1/2 cups of gravy.
Add the vegetables and chicken to your saucepan of gravy and mix.
Pour mixture into pie shells, cover with top crusts and seal.
Cut slits into top of crust so steam can get out.
Bake for 30-35 minutes or until crust is golden.