Chicken or Turkey Pot Pie
Source: combination of recipes
6 T butter
1/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
opt: small clove garlic, minced
1/3 cup flour
1 tsp salt
2 cups chicken broth
1/2 cup milk
2 1/2 cups chopped cooked chicken or turkey
1/2 cup frozen sweet green peas, thawed
pastry dough for 2 double pies
Saute onion, carrot, and celery in butter until tender. Add garlic, if using, for 30 seconds.
Add flour and salt, stir until smooth, cook 1 minute.
Add broth and milk, bring to a boil. Reduce heat, and simmer 5 minutes or until thickened.
Stir in chicken or turkey and peas.
Line 6 pot pie tins with crust, divide filling evenly among tins.
Top with remaining pie crust circles, sealing edges.
Place on baking sheet and bake at 400 for 30 minutes.
These can be frozen before baking. To bake, cover frozen pies with foil and bake 30 minutes, remove foil and bake 20 minutes more, or until browned.