2cupschopped/cubed cooked turkey meat a mix of light and dark meat
29 inch unbaked pie crusts
Preheat your oven to 425 °F.
Melt the butter in a saucepan over medium heat, and cook the onion until soft and translucent, about 10 minutes.
Stir in the flour, salt, black pepper and poultry seasoning.
Slowly whisk in the chicken broth, making sure that you are whisking rapidly to ensure that there are no lumps!
Add in the milk once the chicken broth has been added.
Add in the frozen vegetables and bring the mixture to a low simmer and let it thicken. The vegetables will heat up during this time in the sauce.
Remove from heat and stir the turkey meat into the filling until well combined.
Fit 1 of the pie crusts into the bottom of a 9-inch pie dish.
Spoon the filling into the pie plate, smoothing out the filling into an even layer.
Place the remaining pie crust on top.
Pinch and roll the top and bottom crusts together at the edge of the pie to seal, I make sure that I seal them well.
Cut a few small slits into the top of the pie with a sharp knife to release steam.
Bake in the preheated oven until the pie crust golden brown and the filling is bubbly, around 35-40 minutes. You will see the mixture bubbling through the slits in the pie crust.
If the crusts are browning too quickly, ( which mine always do!!) make sure that you cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Some people prefer all white meat in their turkey pot pie, as long as you have two cups of meat you are good to go.To freeze, bake the pies first, then cool. Wrap in several layers of good quality plastic wrap and then a layer of tinfoil and place in your freezer. They will last 2-3 months. Wrap them well to avoid freezer burn!