BETTY CROCKER TURKEY POT PIE

Here’s the first of a few post-Thanksgiving, "What do I do with my leftover turkey" recipes!

Ingredients

• 1/3 cup butter

• 1/3 cup Gold Medal™ All Purpose Flour

• 1/3 cup chopped onion

• 1/2 teaspoon salt ( I always use a teaspoon, but adjust to your own taste) 

• 1/4 teaspoon pepper

• 1 3/4 cups chicken broth

• 2/3 cup milk

• 2 1/2 to 3 cups cut-up cooked turkey

• 1 box (10 oz) frozen peas and carrots

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box. (I use whatever pre-made pie crusts I can find. )

Prep

1. In a 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper.

2. Cook, stirring constantly with a whisk, until the mixture is bubbly; remove from heat. Stir in broth and milk.

3. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas, and carrots; remove from heat.

4. Heat oven to 425°F. Roll one pie crust into a 13-inch square.

5. Ease into an ungreased 9-inch (2-quart) glass baking dish.

6. Pour chicken mixture into crust-lined dish.

7. Roll the remaining pie crust into an 11-inch square.

8. Place square over chicken mixture.

9. Turn the edges of the pie crust under the fluted edge.

10. Take a fork to make a few holes in the pie crust to let the steam escape.

11. Bake for about 35 minutes or until golden brown.

Let cool for a few minutes before cutting and serving.

Enjoy!