Pot Pie

1/3 cup butter or margarine

1/4 cup chopped onion 

1/3 cup all-purpose flour

1 can (14 oz) chicken broth

1/2 cup milk

2 ½ cups shredded cooked turkey or chicken

2 cups frozen mixed vegetables, thawed

(2) 9 inch pie crusts

Salt and pepper to taste (I use about 1/4 a teaspoon of each)

In a saucepan, melt butter over medium heat.

Add onion, cook 2 minutes, stirring frequently, until translucent.

Stir in flour, salt and pepper until well blended.

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey/chicken and mixed vegetables.

Remove from heat.

Let cool completely and spoon into a Ziploc bag.

When ready to use.

Thaw Ziploc bag of filling.

Preheat oven to 375°.

Make pie crust as directed, using 9-inch glass pie plate.

Pour filling into crust-lined pie plate.

Top with second crust; seal edge with a fork or pinch them together.

Cut slits in several places on top crust.

Bake 30 to 40 minutes or until crust is golden brown.

During last 15 to 20 minutes of baking, cover edge of crust with strips of foil or pie 

shield to prevent excessive browning.

Let stand 5 minutes before serving.

* I used the turkey from Thanksgiving and made the filling at that time. Then I used a quart size Ziploc bag and froze the filling until I needed it. Then you can just by a pie crust and just bake your diner in about 35 minutes.

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