Homemade Pot Pie

Name: Homemade Pot Pie
Ingredients: 4 pie crusts, bottom crust par baked for 20 minutes (you’ll have to refer to the video for instructions, but I’d think 425F would be good).; 4 1/2 c cooked, cubed turkey (light and dark meat); 2 c. frozen green beans, cut into half inch pieces (these were in my freezer from the summer and I used these because I didn’t have peas); 1 1/2 c. diced carrots; 1 1/2 c. diced potatoes; 1 1/2 c. diced celery; 3/4 c. butter; 3/4 c. diced onion; 2/3 c. flour; 1 1/2 t. salt, or more to taste; 1 1/2 t. pepper, or more to taste; 1/2 t. celery seed; 1 T. dried thyme; 1 1/2 t. crushed red pepper (optional); 1/4 t. crushed bay leaf (1/4 to 1/2 leaf; 1 t. paprika (for color); 1 3/4 c. turkey broth (plus more to thin as needed); 1 1/2 c. heavy cream (I had it and it needed to be used, but I ended up increasing the broth because the cream made it a bit thicker.)

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Homemade Pot Pie with par-baked crust, savory turkey filling, and classic spices. Perfect for sharing!

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Ingredients

4 pie crusts, bottom crust par baked for 20 minutes (you’ll have to refer to the video for instructions, but I’d think 425F would be good).
4 1/2 c cooked, cubed turkey (light and dark meat)
2 c. frozen green beans, cut into half inch pieces (these were in my freezer from the summer and I used these because I didn’t have peas)
1 1/2 c. diced carrots
1 1/2 c. diced potatoes
1 1/2 c. diced celery
3/4 c. butter
3/4 c. diced onion
2/3 c. flour
1 1/2 t. salt, or more to taste
1 1/2 t. pepper, or more to taste
1/2 t. celery seed
1 T. dried thyme
1 1/2 t. crushed red pepper (optional)
1/4 t. crushed bay leaf (1/4 to 1/2 leaf
1 t. paprika (for color)
1 3/4 c. turkey broth (plus more to thin as needed)
1 1/2 c. heavy cream (I had it and it needed to be used, but I ended up increasing the broth because the cream made it a bit thicker.)