Servings: 6 slices (fills one 9-inch pie pan)
Ingredients: For "No Brainer" White Sauce
1 cup cold milk
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Wondra Flour (see product picture at end of recipe)
For Pie Filling
2 to 2-1/2 cups cooked turkey cut up into bite size pieces (Thanksgiving leftovers will do nicely)
2 cups frozen mixed vegetables (do not thaw!)
For Crust1 package Pillsbury pie crusts (room temperature)
2 cups mild cheddar cheese shredded
Step 1: Make an easy white sauceWondra flour is the key here. If you've never used it, Wondra is a super-fine flour that dissolves quickly into liquids, allowing you to make smooth sauces and gravies. (I pasted a picture of the product below.) Here's how to make the easy white sauce: In a saucepan, warm the milk over medium heat, add the butter and stir until it melts. Add the salt and pepper. While continuing to stir, sprinkle the Wondra flour over the warm milk mixture. Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil and stir for a full minute. (Yields 1 cup of white sauce.)
Step 2: Add frozen veggies and cooked turkey
Once your white sauce is finished, turn off the heat. Dump the frozen* mixed vegetables into the saucepan with the white sauce and stir to coat. Add the turkey and stir again, until the veggies and turkey are well mixed in with the white sauce. Set aside. *NOTE: You are not cooking or thawing the frozen veggies. The vegetables will thaw during the baking process, which will give them the perfect texture by the time the pie is fully baked.
Step 3: Cheese-ify your pie dough
This is a "quick and easy" recipe, which is why I'm using pre-made pie crusts. One package of "Pillsbury Pie Crusts" is all you'll need since it contains 2 unbaked pie shells, enough for 1 turkey pot pie. The pre-made crusts come rolled up inside the box. Allow both dough rolls to come to room temperature (about 15 minutes out of fridge or 15 seconds in the microwave). Gently unroll the crusts on a flat surface, and sprinkle each crust with 1 cup of the shredded cheddar. Lightly press the cheese into the softened dough. If the dough is too hard, it's still too cold from coming out of the fridge. Let it sit for another few minutes until soft. (If you aren't a big fan of cheddar cheese, try Swiss, gruyere, or another fave. Fusing it with the dough may seem odd, but it's a better way to use the cheese than just dumping it into the filling where it can overpower your other flavors. This way, the cheese crosses your taste buds during your chewing of the flaky, buttery crust. It's a much more interesting eating experience!)
Step 4: Fill your pieTo prevent sticking, spray a 9-inch pie pan with Pam or another cooking spray. Line the pan with one of the pre-made pie crusts (cheese side up). Fill with your veggie-turkey-white-sauce mixture. Cover with the second pie shell (cheese side down; i.e. facing the filling). Now seal the edges and make a few thin slits with a knife on the top of the shell to let steam escape. To prevent the edges of your pie from browning too much or burning, loosely curl strips of aluminum foil around the crust edges.
Bake at 425 degrees Fahrenheit for 40-45 minute (until crust is golden). In the last 15 minutes of baking, be sure to remove the aluminum foil strips from around the crust edges so your edges will brown!
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