Turkey Pot Pie

At the end of our faux-Thanksgiving dinner party, we had an entire turkey breast left over. All of the turkey tips I read said to have about a pound of turkey per guest and we had 6 guests (our 7th couldn't make it), so I made 2 5-pound turkey breasts. I was really happy to see how much we had leftover though, since it meant I got to make turkey pot pie. I'm not sure where this recipe came from, but it is SO GOOD. Like lick-your-lips-like-crazy good. There are two pieces left in the fridge and they are calling my name . . .

Turkey Pot Pie

2 refrigerated pie crusts, thawed (let them sit on the counter while you are making the filling)

1/3 cup butter or margarine

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch of nutmeg

1 3/4 cups chicken broth

1/2 cup milk

2 1/2 cups shredded turkey (or chicken)

2 cups frozen mixed vegetables, thawed

1 egg

Heat oven to 425 degrees. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux. Cook for 3 minutes, whisking frequently. Gradually add in milk and chicken broth, whisking to combine.

Stir in seasonings.

Continue cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables.

Roll out one crust into a 9-inch glass pie dish. Press into the bottom of the dish. Spoon chicken and vegetable mixture onto the crust.

Top with a second crust, seal and flute the edges. Cut several slits in the top of the crust. Separate the yolk from one egg and discard. Brush the top of the crust with the egg white.

Bake 30 to 40 minutes until the crust is golden brown. During the last 15-20 minutes of cooking cover the edges of the crust with foil to prevent excessive browning.

Let stand 5 minutes before serving. Enjoy!