Best Ever Turkey Pot Pie

Kathy and I both love to cook.  It's not often, however, that we're in agreement on what we like.  I tend to like spicier, meatier things, she tends to like things that are pasta and veggie-heavy.  In short, she likes healthier things than I do, as a general rule.

Recently, we were hungry for turkey, so we did the whole 9 yards...turkey in the oven, mashed potatoes, cranberry sauce, etc.   There's only two of us in the house, so when I went to look for ways to use up the leftovers, I started researching Turkey Pot Pie recipes.   As is usual for me, I took what I liked from several different recipes and made one of my own.   It turned out so good that my wife and I both agreed...best turkey pot pie ever!   Hopefully, you'll agree.

2 C frozen peas and carrots
2 C frozen green beans
1 C chopped celery
1/2 C butter
1/2 C chopped onion
1/2 C flour
1 t salt
1 t pepper
1 t celery seed
1 t onion powder
1 t garlic powder
1 1/2 C chicken broth
3/4 C milk
4 C cubed cooked turkey meat - light and dark meat mixed


Preheat oven to 425.  Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until veggies are tender, about 8 minutes. Drain the vegetables in a colander, set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in flour, salt, black pepper, celery seed, onion powder, garlic powder; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Fit a pie crust into the bottom of a deep pie dish. Spoon the filling into the pie crust, then top with another crust. Pinch and roll the top and bottom crusts together at the edge of pie to seal, and cut several small slits into the top of the pie with a sharp knife to release steam.

Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.