Every year after Thanksgiving my lovely mother gives me a bag of left over white meat turkey pieces. Why does she do this, you ask??.........................POT PIE of course. This is a tradition in our family. My boys all know that the week after Thanksgiving is pot pie time. I am not completely sure why I don't make pot pie the rest of the year (since we do love it and it would make sense) but instead it is a special holiday treat for my family. This always turns out amazing and makes 2 full pies so it is plenty to feed a group.
1 large yellow onion – chopped
1 tbsp. flour
1 can chicken broth
1 can cream of mushroom soup
1 bag frozen mixed vegetables
2 Pillsbury pie crusts (or refer to Pie Crust Receip from scratch at the bottom of the Flat Apple Pie recipe)
1½ cup small cut pieces of meat
Preheat oven to 350°.
Pour all ingredients into pot (excluding pie crust and flour). Bring to a boil and then lower to a simmer. Add flour till mixture is thick.
Arrange pie crust in pie pan
Pour heated mixture into pie crust and seal second pie crust on top with pinched edges. Slit top to vent.
Place in over till crust is golden brown. Take out and serve hot.