SMOKED TURKEY (left-overs) POT PIE

SMOKED TURKEY (left-overs) POT PIE

This is going to be one of the best Turkey pot pies you have ever had, I make them once a month and my kid can't eat them all up in two days.

INGREDIENTS

2 pound skinless, smoked turkey all bone removed - cubed.
2 cup sliced or cubed carrots.
2 cup frozen green peas.1 cup sliced celery.
1 teaspoon Italian seasoning.2/3 cup butter.
2/3 cup chopped onion.
2/3 cup all-purpose flour.
1 teaspoon salt.
1/2 teaspoon black pepper.
1/2 teaspoon celery seed.
3 1/2 cups chicken broth.
1 1/3 cup milk.
3-4 unbaked pie crusts.


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Directions
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery.
Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, salt, pepper, and celery seed (if you like it thinker just add a little more flour).
Slowly stir in chicken broth and milk.
Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 40 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.

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