thanksgiving turkey pot pie

How To Make thanksgiving turkey pot pie

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  Step 1
  Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook until bubbly and thickened. Add onion, thyme, salt, and pepper. Cook, stirring constantly, until the mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9-inch pie pan and fill with mixture. Put the remaining crust over top and pinch together the edges. Pierce with a sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in the crust. NOTE: Carrots and celery are awesome in here too... I was out of those 2 veggies so I used what I had.
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  Step 2
  Pie Crust: Combine flour with salt. Cut the room-temperature shortening into flour and salt with a pastry blender until the mixture resembles large peas. Beat egg, water, and vinegar. Pour over the flour mixture and stir with a fork until moistened. Divide dough in half. Flatten the first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert the crust onto the pie plate. Peel a 2nd sheet of wax paper from the crust and fit the crust into a pan. Once your turkey mixture is in the pan invert the crust over the top of the pie and seal edges.
• https://youtu.be/HiKH2Wd5mto
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