This is actually a Chicken Potpie recipe I got from Allrecipes.com, but I just changed it to turkey. It makes 12 servings, which wil make two pies for our family of 3. One to eat right away, the other to freeze until later on. My changes (other than the meat, are inbold type)

Turkey Potpie

2 cups diced peeled potatoes

1 ¾ cups sliced carrots

2/3 cup chopped onion

1 cup butter or margarine

1 cup all-purpose flour

1 ¾ tsp salt

1 tsp dried thyme 3.4 tsp pepper

3 cups chicken broth

1 ½ cups milk

4 cups cubed (or shredded) turkey

1 cup of frozen peas

1 cup frozen corn

1 pastry for 9 inch double crust pie

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp tender. Drain and set aside. In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in brother and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas, corn, potatoes and carrots; remove from the heat.

2. Line two 9 in. pie plates with bottom pastry; trim even with the edge of plate. Fill pastry shells with turkey mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. I didn’t put the pastry shell in the bottom (gets soggy that way and we like it crisp). We put the mixture in the pie plates and put the pastry shell on top. Also this way, all we need is one box of pastry shells to make two pies. For the second pie that I freeze, I just pour the cooled mixture into a container to freeze without the pastry shell.

3. Bake one potpie at 425°F for 35-40 minutes or until the crust is lightly browned. Let stand for 15 minutes before cutting.