Turkey Pot Pie

1. Prepare the Filling:
   • Preheat your oven to 425°F.
   • In a medium pot, melt the butter over medium heat. Add the celery and onion, and sauté for about 8 minutes until softened.
   • Stir in the flour, salt, pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Mix well to create a roux.
   • Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Simmer lightly until the sauce is fully thickened. Remove from heat and mix in the drained vegetables and cooked turkey.
2. Assemble the Pies:
   • Divide the turkey and vegetable mixture evenly between two prepared pie crusts.
   • Top each pie with a second pie crust, pinching the edges together to seal. Use a sharp knife to cut small slits in the top crusts for venting.
3. Bake the Pies:
   • Place the pies on a baking sheet and bake in the preheated oven for about 30 minutes, or until the crusts are golden brown.
   • If the crusts begin to brown too quickly, cover them loosely with aluminum foil and continue baking.
4. Cool and Serve:
   • Remove the pies from the oven and let them cool for about 10 minutes before serving.

Tips:

• This is a fantastic way to use up leftover turkey! For a variation, try using shredded rotisserie chicken instead.
• Serve warm on a cozy evening for a comforting meal.