Turkey Pot Pie

• 2 pie crusts, 1 flattened
• 2 c. turkey white meat, cut in cubes or small pieces
• 2 Tbsp. butter
• 2 Tbsp. self-rising flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. chicken broth or 2 chicken flavor bouillon cubes in 1 c. hot water made into broth
• 1/4 c. milk
• 1/4 c. chopped onion
• 1/3 c. chopped celery
• 1 (10 oz.) pkg. frozen peas and carrots, cooked according to directions

1. Use leftover turkey (cooked), cubed.
2. In saucepan, combine butter, flour, salt and pepper.
3. Stir in broth and milk all at once.
4. Cook, stirring constantly until mixture thickens and bubbles.
5. Cook 1 minute longer.
6. Stir in turkey, cooked peas, carrots, celery and onion.
7. Pour in unbaked pie shell.
8. Preheat oven to 425u0b0.
9. Invert flattened pie crust directly on top of pie. Trim edges and flute.
10. Make slits in top crust.
11. Bake 35 to 40 minutes or until golden brown.

pie crusts, turkey white meat, butter, flour, salt, pepper, chicken broth, milk, onion, celery, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747986 (may not work)