Turkey Pot Pie

Preheat oven to 425°F, and prepare a 9-inch pie plate by spraying it lightly with cooking spray. Place one pie crust into the dish, leaving the edges intact.

In a large skillet, melt the butter over medium heat. Add celery, onion, and garlic and cook until soft, about 3-5 minutes.

Add flour, salt, poultry seasoning, sage, thyme and pepper. Cook for about 2 minutes, stirring to incorporate.

Slowly pour in the milk while continuously whisking. Do the same with the chicken broth. Add slowly so it will remain somewhat thick in consistency. Bring to a boil and then lower the heat to simmer for 10 minutes.

Add the mixed vegetables and turkey to the skillet and mix to combine.

Carefully pour contents into the bottom pie crust

Place the top crust over the pie, and pinch the edges of both crusts together with a fork or your fingers to completely seal. With a sharp knife, cut a few slits in the top crust to allow the steam to escape while baking. I like to put my pie on a baking sheet covered with tin foil to prevent any spills from landing in the oven.

Bake for 30-35 minutes until bubbly and crust is golden. Allow to rest 5-10 minutes before serving.