Ham & Turkey Pot Pie

I got this recipe from Nate's mom and it was really good!! The only major downside of this great dinner with leftovers was that after surviving the making tons of food over a long 5-day weekend, it was taking this pot pie out of the oven that I burned the crap out of my hand. Right after removing my oven mitt I moved my hand and accidentally whacked the pie dish and cookie sheet that were about a million degrees. I'll spare you the nausea of showing you the damage- but I have a gnarly burned line on the outside of my wrist and a good size ding taken out of my pinkie finger too...I keep using the A & D Ointment and used it right away, so I know it could be worse.

Ok, now onto the pot pie......

Source: Nate's Mom
Serves: 6-8


2 9" prepared pie crusts (thaw if frozen)
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
Pinch of Kosher salt
Pinch of black pepper
1 can (14 oz) chicken broth
1/2 cup milk (I used 1%)
2 1/2 cups shredded cooked chicken or turkey ( I used leftover thanksgiving turkey and ham)
1 1/2 cup frozen hash browns
1 cup frozen mixed veggies (I used broccoli and carrots, because Nate hates peas)


Pre heat oven to 425°F.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well combined. Gradually stir in broth and milk, cooking and stirring constantly until bubbly and thickened.
Stir in meat, hash browns and mixed vegetables. Remove from heat. Spray pie plate with non-stick spray and line with bottom pie crust- bake for about 7-10 minutes then fill with mixture and top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. Let stand 7 minutes before serving and try not to burn yourself!!