2 refrigerated pie crusts
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup flour
2 cups turkey or chicken broth
1/2 cup milk
1/4 teaspoon salt
2 cups black pepper
leftover cooked turkey, chopped
1/2 cup frozen peas
1/2 cup frozen corn
Preheat your oven to 375°F and grease a 9-inch pie dish with nonstick cooking spray.
Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrots to the pot and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir to combine.
Add the turkey or chicken broth and milk to the pot and whisk until the mixture is smooth.
Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens.
Stir in the salt and black pepper before adding the chopped leftover turkey, frozen peas, and frozen corn.
Stir to combine and then remove the pot from the heat.
Unroll one of the refrigerated pie crusts and press it into the bottom of the prepared pie dish.
Pour the turkey and vegetable mixture into the crust-lined pie dish.
Unroll the second refrigerated pie crust and place it on top of the filling. Fold the edges of the crust under and crimp with a fork or your fingers to seal the edges.
Cut a few slits in the top crust to allow steam to escape.
Bake the turkey pot pie for 35 to 40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Let the pot pie cook for 5 to 10 minutes before slicing and serving.