Turkey Pot Pie

Directions

• Cook the carrots al dente and set aside.
• In a 2 quart saucepan, melt the butter over medium heat.
• Stir in the flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in the broth and milk, and heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in the turkey, peas and carrots and remove from heat.
• Preheat the oven to 425 degrees.
• Roll 1 pie crust and ease it into an ungreased 9 or10 inch pie plate.
• Pour turkey mixture into the crust, spreading out evenly.
• Roll out remaining crust and place it carefully over the filling. Crimp the edges together with the tines of a fork or making a scalloped edge, making sure the top and bottom crusts are firmly sealed. Poke a few holes in the top crust to allow the steam to escape.
• 10. Bake for 35-45 minutes or until golden brown.
• 11. Remove from oven and allow to rest for 5 minutes before serving.