Source: Recipe Source
Ingredients
- 3 tablespoons margarine
- 3 tablespoons flour
- 1 can Campbell’s chicken broth, undiluted
- 1/2 cup milk
- 2 cups turkey, cubed
- 4 potatoes, boiled and cut into pieces
- 1 onion, chopped
- ½ package mixed vegetables
- Pie crusts (store-bought or homemade)
Instructions
In a large pan, melt margarine, then stir in flour to make a roux. Cook for a minute or two, then gradually whisk in broth then milk, stirring until gravy boils and breaking up any lumps. Simmer on low one additional minute, stirring constantly.
Turn off heat and add turkey and vegetables, stirring to combine. When well mixed, pour into a prepared pie shell. Top with second crust, whole (cutting slits to release steam) or latticed. Bake at 350° for ½ hour.
Glenda’s
Secrets of Success
- Vary the ingredients: no potatoes, peas and carrots instead of mixed vegetables. You don’t need to bother defrosting the frozen vegetables.
- I usually make two pies at once. With the potatoes and vegetables, 2 cups of turkey goes a long way.
- Of course, if you do not have turkey leftovers, you can always cook a turkey breast or chicken for the pie. After all, we do generally call this one “chicken” pot pie.
“All right, Pie, I’m just going to do this … <munch, munch> … And if you get eaten, it’s your own fault!”
Homer Simpson, The Simpsons
Cooking with the Claremons 
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