- 2 piece Pie Crust aka a Top & Bottom either purchased or make your own.
- 1/3 Cup Butter
- 1/3 Cup Chopped Onion
- 1/3 Cup Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 14 ounces Chicken Broth - Using Chicken Bouillon to make a 'broth' works just fine as that's what I do most years
- 1/2 Cup Milk
- 2 1/2 Cups Shredded Turkey
- 2 Cups Veggies - I do 1/2 Corn and 1/2 Peas
Melt Butter in pan and cook onions until they are soft. Make sure to stir often.
Add flour, salt and pepper to onion/butter mixture.
Stir until well blended.
Add milk and broth.
Stir often until mixture thickens.
Add veggies to mixture.
Add turkey to mixture.
Pour into deep dish pie dish. (Mine is super deep my supposed deeper dishes for when I do pie cannot hold this you need a serious deep dish. If you used pre-made pie dough then I suggest rolling it out a little thinner so it fits better.)
Cover pie with top pie crust and cut slits. The slits are needed!
Cover edges with foil.
Cook for 35 minutes at 425°F
Remove foil from edges and continue to cook for 15 minutes.
Remove from oven and let cool 5-10 minutes.