Turkey Pot Pie
• 2 1/2 cups shredded cooked turkey
• 2 tbsp butter
• 2 tbsp flour
• 1 can chicken stock
• 1 carrot cut into coins
• 1/2 c green peas
• 1/2 c sweet corn
• 1 box Pillsbury pie crust.
In medium sauce pan melt butter and whisk in flour. Whisk for at least 1 minute to cook out flour taste. Slowing stream in chicken stock and continue whisking until gravy starts to tighten up. Add cooked turkey and veggies. Continue cooking on low until veggies are tender. Following directions on the pie crust box press one crust into the bottom of your 9-inch pie pan. Fill pan with turkey filling. Top with 2nd crust, folding the excess crust under and pinching edges with a fork. Cut a couple of slits in the top and bake at 425 degrees for 30 minutes. Cover edges of the crust with strips of foil half way thru baking time to prevent excess browning. Let pie rest for 10 minutes prior to serving.
Super Easy Supper!
