by 
- 1 (16 oz) bag frozen mixed vegetables
- 2 small red potatoes, chopped
- 1 c. sliced celery (about 2 stalks)
- 2 c. chicken broth
- 2/3 c. butter
- 2/3 c. onions, chopped
- 2/3 c. all-purpose flour
- 1 tsp. salt
- 2 tsp. ground black pepper
- 1/2 tsp. celery seed
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning
- 1 1/3 c. milk
- 4 c. cubed turkey (or chicken)
- 4 (9-inch) unbaked pie crusts
- Preheat oven to 425 degrees
- Place veggies, potatoes, celery, and chicken broth in saucepan; bring to a boil then reduce heat to medium-low for about 8 minutes. Drain vegetables but save the broth.
- 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, and Italian seasoning; slowly whisk in 1 ¾ cup chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; add the cooked vegetables and meat until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
This is a slightly changed recipe. The original is called Dad’s Leftover Turkey Pot Pie.
