CrockPot Turkey Pot Pie
Ingredients
3 Cups Cooked Turkey (Either Leftover Turkey Or Cooked And Crumbled Ground Turkey)
29 Ounces Low-Sodium Chicken Broth (Canned Or Homemade)
16 Ounces Frozen Mixed Vegetables (A Mixture Of Carrots, Peas And Corn)
15 Ounces Canned Potatoes (Drained And Cubed)
1 Medium Yellow Onion (Finely Diced)
1 Teaspoon Poultry Seasoning
1 Teaspoon Kosher Salt (Divided)
1 Teaspoon Freshly Ground Black Pepper (Divided)
1 Cup Milk
1 Cup All-Purpose Flour
1 9 Inch Refrigerated Pie Crust
Directions
In a 5 quart or larger slow cooker stir together the cooked turkey, chicken broth, potatoes, frozen vegetables, poultry seasoning and 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
Preheat your oven to 400° F (204° C).
In a small mixing bowl, whisk together the milk, flour and remaining salt and pepper until there are no lumps. Stir mixture into slow cooker.
Recover slow cooker and continue to cook on HIGH heat for 1 additional hour or until pot pie filling has thickened.
Carefully spoon the pot pie filling into a large pie plate or oven safe casserole dish.
Bake uncovered in the preheated oven for 30 to 40 minutes or until the pie crust is browned.
