Turkey Pot Pie

Preparation of the Pie Crust In a large bowl, mix together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, and toss with a fork until the dough holds together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparation of the Filling In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, thyme, and garlic powder. Gradually stir in the chicken broth and milk. Cook and stir until the mixture comes to a boil and thickens. Stir in the cooked turkey and vegetables, and cook until heated through.

Assembling the Pot Pie Preheat the oven to 425°F (220°C). Roll out one disc of pie crust to fit a 9-inch pie dish. Transfer the filling to the pie crust. Roll out the second disc of pie crust and place it over the filling. Trim and crimp the edges, and cut slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.