Turkey (or Chicken) Pot Pie

Ingredients:
2 cups cubed cooked turkey (or chicken)
2 medium potatoes, peeled & diced
1 cup sliced carrots
1/2 medium onion, chopped
1/2 cup butter or margarine
1/2 cup flour
1 1/4 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 cups chicken broth
3/4 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
1 ready made pie crust (recipe calls for top & bottom crust, but I will be using crust on the top only, to reduce the amount of fat/calories)

To prepare:
Boil potatoes and carrots in a large stockpot.  Reduce heat, cover & simmer begetables for 8-10 minutes.  Drian & set aside.

In a large skillet, saute onion in butter until tender.  Stir in flour, salt, thyme & pepper until blended.  Gradually stir in broth & milk.  Bring to a boil; cook & stir for 2 minutes or until thickened.  Add the chicken, peas, corn, potatoes & carrots.  Remove from heat.

Pour filling into a a 9" pie pan.  Roll out pie crust to fit over top of pie pan. Cut a few slits or decorative cutouts in pie crust to vent.  Place crust over filling, trim, seal & flute edges.  Cover with plastic wrap, then foil.  Label & freeze.

To bake from frozen: 
Cover edges of pie crust with foil to prevent burning.  Place on a baking sheet.  Bake at 425° for 30 minutes.  Reduce heat to 350° & bake for 60 minutes, or until crust is golden brown.  Let rest 15 minutes before cutting.

To bake from thawed: 
Place thawed pie on a baking sheet.  Brush crust with egg wash, if desired.  Bake at 425° for 35-40 minutes or until crust is lightly browned. Let rest for 15 minutes before cutting.

Nutrition Facts: 1 serving (1 piece with double crust) equals 494 calories, 29 g fat (14 g saturated fat), 75 mg cholesterol, 806 mg sodium, 43 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Chicken Potpie in Quick Cooking September/October 2003