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TURKEY POT PIE 
6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made

Preheat oven to 425°F.

In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).

Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).

Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.

Bake for about 40 minutes or until golden brown.

Submitted by: CM
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