Turkey Pot Pie

Chef Remy makes Turkey Pot Pie the easy way using frozen foods and store-bought pie crusts. His goal is to make it quickly, economically, and tasty. Frozen vegetables are easily kept available. This is the first of five videos in a series of pot pies which include Chicken, Turkey, Ham, Beef, and Seafood. INGREDIENTS: 1 cup cooked turkey, cubed -- 2 cups frozen peas and carrots -- 1/3 cup chopped onion -- 1/3 cup butter -- 3 Tbs. flour -- ½ cup milk -- 1 14oz.can chicken broth - ½ tsp. salt -- 1/8 tsp. pepper -- 2 9" inch pie crusts. Some optional ingredients may be added in very small quantities, such as: fresh chopped parsley or cubed potato. You may also find another combination of frozen vegetables packages in the frozen foods section of your market. Some combinations include cut green beans, lima beans, and corn. METHOD: Thaw pie crusts and place lower crust unto pie pan. Set aside. Keep moist. Preheat oven to 325 degrees. Melt butter in a 2 quart heavy pot over medium heat. Add onions to cook until only translucent. Add flour and cook two minutes until flour taste is gone. Add milk and stir until thickened. Add broth. Adjust taste with salt and pepper. Cook and stir until lightly thickened. Add cooked, cubed turkey meat and thawed peas and carrots to mix well. Do not cook further; only combine ingredients. Pour mixture into pie shell and place upper crust to cover. Seal edges of crusts using method shown in video. Attach a shield around the decorated edges to protect from burning. Cut four or five 2 inch slits in the pie crust to allow air to escape. Place pie in preheated 325 degree oven for 30 minutes. Remove edge shield. Bake another 15 minutes or until golden.