Turkey Pot PIe

Ingredients

3c leftover turkey or chicken cut into cubes                            

2 c mixed veggies... what ever you want... I used peas, corn, and green beans                            

1/3 c butter                           

                      

1/3 c flour                            

                           

1 small

onion, chopped

s & p to taste

1/8 tsp dried thyme                            

                           

1 1/2 c chicken broth                            

                           

3/4 c milk                            

                           

PIECRUST

2 c unbleached or white ap flour                           

                            

1/4 tsp salt                            

                           

1 c vegetable shortening                           

... I used Earth Balance a non gmo organic canola / soy mix shortening but any kind will do

1 large egg                            

                           

2 Tbsp ice cold water                            

                           

1 Tbsp white vinegar                            

                           

Directions                       

1

Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables.

Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust.

NOTE:
Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.