Filling:
1/3 C. butter or marg.
1/3 C. flour
1 T. onion flakes
1 T. chicken soup base
1/4 tsp. pepper
1/2 tsp. salt
1-3/4 C. water
2/3 C. milk
2 C. leftover turkey/chicken, diced
1 (10 oz.) pkg. frozen peas & carrots (or whatever vegetables you like)
Heat butter over low heat until melted. Stir in flour, onion flakes, soup base, salt & pepper until smooth. Add water & milk, stirring constantly. Heat to boiling and boil for 1 minute while stirring. Stir in turkey/chicken and vegetables; set aside.
Use pre-made/store bought pie crust, or make this:
Celery Pastry
2/3 C. margarine/shortening (softened)
2 C. flour
2 tsp. celery salt
4 T. cold water
Cut shortening into flour and celery salt until crumbly. Add water a little at a time, tossing with fork until moistened. Gather pastry into a ball. Roll out 2/3 of dough to fill pie plate. Line plate with pastry & pour in filling. Roll out remaining dough and place over the top. Fold under edges & flute. Cut sllits in top and bake at 425 for 30-35 minutes until browned. (This recipe is easily doubled and put into a 9 x 13 pan.)
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