Ingredients

• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 0.67 cups butter
• 0.67 cups diced onion
• 0.67 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons celery seed
• 0.5 teaspoons onion powder
• 0.5 teaspoons Italian seasoning
• 1.75 cups chicken broth
• 1.33 cups milk
• 4 cups cubed leftover cooked turkey
• 2 , 14.1 ounce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.
3. 3 While vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.
4. 4 Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
5. 5 Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.
6. 6 Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.
7. 7 Remove from the oven and cool for 10 minutes before serving.
8. 8 Serve and enjoy!

Nutrition per serving