Turkey Pot Pie

1 pie crust

1/2 stick butter

1/2 cup finely diced onion

1/2 cup finely diced carrot

1/2 cup finely diced celery

2 cups leftover turkey or chicken, light and dark, diced or shredded

1/4 cup flour

2 to 3 cups turkey or chicken broth

3/4 cup milk

1/2 cop frozen peas

Fresh or dried thyme or marjoram

salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet. Add onion, carrots, and celery, and cook until translucent.

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Pour in cream. Add frozen peas.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), add thyme to taste.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.

Allow to cool for a little bit before serving.