Turkey Pot Pie

TURKEY POT PIE  (makes two 9 inch pies)

2 double pie crusts (pre-made or your favorite recipe!)
2 Qt. diced turkey
12 oz. frozen carrots & peas (this is to make this recipe easy after a week of busy thanksgiving cooking, but you can easily chop fresh carrots and celery if preferred!)
1 large onion, diced small
6 Tb. butter
1/2 C. flour
1 1/2 C. turkey broth
2 C milk 
1 small egg 

• roll out pie crusts and place into two 9" pie pans
• mix together carrots, peas and turkey and divide between the two pies
• sauté the onion in the butter until translucent
• add flour and stir until all absorbed (will be dry)
• stir in turkey broth and stir until thick
• stir in milk and keep stirring until simmering and uniform.
• mixture should still be thick but not globby. if too thick add up to a 1/2 C. more milk.
• turn off heat and let cool 1 minute but not until cool.
• pour equally over each pie and use a spatula to distribute
• roll out top pie crusts and place on top of each
• seal and flute edges
• whisk up egg with a Tablespoon of water and brush each pie with it

TO BAKE: preheat oven to 375* put pot pie in oven and bake 1  hour. remove from heat and cool a few  minutes before cutting.
TO FREEZE: I like to place a piece of parchment over the top of pie to protect it, then wrap tightly in saran wrap. freeze.
​TO BAKE FROM FROZEN: preheat oven to 375* remove saran wrap/parchment, and put frozen pot pie in oven. set timer for 1 hour, but may need an extra 15-30 minutes.