Turkey Pot Pie
(this recipe makes two full pies)
Meat from 1 A+ Ranch Organic Turkey back (approximately 4 Cups cooked/shredded Turkey meat)
32oz frozen mixed veggies
1/2 Cup butter
2/3 Cup all purpose flour
1 Tablespoon Italian seasoning
1 1/2 Cups milk
3-4 Cups chicken stock
2 - Double pie crusts (homemade or store bought)
Preheat oven to 400 F.
In medium pot add butter to melt.
Stir in flour and then slowly add in chicken stock and bring to boil. Allow to simmer for 3-5 minutes to thicken filling.
Add milk and continue to simmer till thickened again.
Once mixture has thickened, add shredded Turkey meat and frozen veggies. Allow all ingredients to simmer and come to same temperature stirring constantly.
Prepare pie pans with bottom crust. Pour Turkey filling into pies and add top layer of pie crust to each pie.
Pinch the edges together and brush the top crusts gently with egg wash. Use a sharp knife to cut 4 slits into the pie crust for venting.
Bake at 400F for 35-40 minutes or until crust is golden brown and pies are bubbly. Allow to cool, 15-20 minutes before serving.