Thanksgiving Leftover Pot Pie | Cooking Professionally

Ingredients

• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup celery, sliced
• 2/3 cup butter
• 2/3 cup onion, diced
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups leftover cooked turkey, cubed
• 2 (14.1-ounce) packages pastry for a 9-inch double-crust pie