This is a good way to use up leftover turkey or chicken. You can also use cubed chicken breasts or cook 2-3 chicken hindquarters, take it off the bone and chop.
You need pastry for 9″ two crust pie.
You also will need a 9″ square pan.
Preheat your oven to 425 degrees Fahrenheit.
For the filling:
a heaping half cup of frozen peas and a heaping half cup of frozen carrots
you can also use a 10oz. bag of mixed peas and carrots.
3 Tablespoons butter
1/3 cup flour
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup chicken or turkey broth-canned, homemade, or use water and bouillon granules
2/3 cup milk
2-1/2 to 3 cups chopped turkey or chicken
Roll the pie dough out into a big enough square so you can just put it into the pan, add the filling and fold the top over. It might have a couple uncovered spots near the middle. But you need to slash holes in the top crust anyway so this works out well.
To make the filling,
Melt the butter in a saucepan and add the onion and cook til tender. Add the flour, salt and pepper.
Let it get bubbly and take off the heat. Add the milk and broth and put back on heat.
Bring to a boil. Let it boil 1 minute and keep stirring.
Stir in the turkey and carrots and peas.
Pour the filling into the crust and flip the crust over the filling.
Make air holes if you need.
Bake for about 35 minutes.
Let it sit for about 5 to 10 minutes before cutting into so the filling won’t all run all over.
It serves 6 good size servings.