Leftover Turkey Pie

Ingredients

• 1 egg beaten

• ⅓ cup butter

• 1 onion diced

• ⅓ cup flour

• ½ teaspoon poultry seasoning

• ¼ teaspoon thyme

• 1 cup chicken broth

• ⅔ cup milk or cream

• 1 potato diced and cooked

• 1 ½ cups frozen vegetables defrosted

• 2 cups leftover turkey

• 1 double pie crust

Instructions

• Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside

• Cook onion in butter over medium low heat until tender, about 5 minutes.

• Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more

• Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat.

• Stir in turkey and vegetables

• Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash

• Bake 35-40 minutes or until lightly browned and filling is bubbly

• Cool for 10-15 minutes before cutting