Turkey Pie

I had some chunks of leftover turkey in the freezer and decided to combine it with a few vegetables to make a meat pie. This was particularly easy to do since I used a pre-made frozen pie crust. If you have cooked chicken available, then use the same technique to make a chicken pie. You can add diced onion if you wish, and substitute corn for the parsnip if you don't like parsnip. Use any vegetable combination that makes sense.

Ingredients:
- enough pie crust to make a double-crust pie (frozen from the grocery store or homemade)
- 1 potato, diced
- 2 carrots, diced
- 1 parsnip, diced
- 1 cup of frozen peas
- 2 cups of cooked turkey or chicken, cut into bite-sized chunks
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup of milk
- salt and pepper to taste

Preheat your oven to 350 degrees F. Peel and dice the potato, carrots and parsnip and place them in a saucepan of salted water on the stove to boil. Cook until the vegetables are tender but not mushy, (perhaps 10 minutes). Melt the butter in a second small saucepan, then add the flour and stir together for a minute to 'cook' the flour; be sure not to brown the mixture. Add the milk and continue to stir on a medium heat until the milk has thickened. (You have just made a 'white sauce'). Add salt and pepper to taste. Drain the vegetables and mix them together with the white sauce, the frozen peas and the cooked chunks of chicken or turkey. Fill the bottom pastry crust with this mixture, then cover with the top crust. Cut several slits in the top crust to let the steam escape while baking. Since the filling is already cooked, the pie will be ready to come out of the oven as soon as the crust is baked and nicely browned.

I would serve this with a green salad; you might also want to accompany this meat pie with a condiment such as cranberry sauce or mango chutney.