Tank Cooks Turkey Pot Pie

Thanks to Amy Gray for the recipe.

 Ingredients: 

• Ready-made Pie Crust for 9-inch ceramic pie dish (2 in package) 
• 2 1/2 cups of diced and cut-up pre-cooked chicken or turkey 
• Bag of frozen veggies ( carrots, peas, green beans and corn). 
• 1/2 cup of half-and-half.   
• 1/3 cup of chopped onion 
• 1 tbsp of chopped garlic. 
• 1/3 cup of butter.
•  1/3 cup of flour. 
• 1 3/4 cup of chicken or turkey broth. 

Directions:

1. On med heat, melt 1/3 cup of butter 
2. Add 1/3 cup of onion and sauté for about 2 minutes. 
3. Add Garlic and continue to cook for a minute. 
4. Add the 1/3 cup of flour and whisk for about a minute. 
5. Add the chicken broth and half and half slowly to that as you are still whisking it until it thickens. 
6. Add a bullion cube to get a more chicken flavor. 
7. Add the shredded or cubed chicken or turkey and frozen veggies. Let it get warm and bubbly. 
8. Take your pie crust. The first one is placed into an ungreased pie dish. Make sure you press down on it to fit the dish. 
9. Pour your chicken mix into the dish. 
10. Place the second crust over that. Crimp the edges to seal. 
11. Take a knife and cut two slits on the pie for steam to escape. 
12. Brush melted butter on top to help brown and prevent flaking of the crust. 
13. Cook in a preheated oven at 425 degrees for 35 minutes. 
14. Let sit for ten minutes before serving.