Turkey Pot Pie  |  This is going to be so amazing!

For the crust 

• 1 stick butter 
• 1/2 package of cream cheese
• Pinch of salt

Blend well, form a ball, knead, add a little more flour if necessary sticky but not too sticky. Let it rest in the fridge for 30 min up to 3 hours. 

For the inside 

• One can of sliced potatoes 
• 1 bag frozen peas and carrots 
• Leftover turkey
• Pile high 

For the gravy 

• 1/4 stick butter
• 6 tbsp butter
• 3 cups chicken broth
• Garlic powder
• Thyme
• Salt n pepper

Now let's bring it all together!

• Egg wash over the crust before baking. 1 beaten egg. 
• First, melt butter in a saucepan and add flour whisk well. Add broth. Wisk well. 
• Add seasonings I don't measure much but go by taste close measurements 1 tbsp thyme, 2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper.  Continue to stir until thick. 
• Pour on top of inside mix of turkey, potatoes, peas, and carrots you want a lot but not so much it overflows. It is best if you place the pie dish on a pan so when it bakes it doesn't bubble over. 
• Roll out pie crust. Place on top of the pie. Pinch/ crimp it down. 
• To make the extra cut outs use the additional crust leftover or double the crust recipe to have an extra to work with. 
• If it gets soft place it in the fridge for 30 min to let it chill up some and be easier to work with. 
• Wet the small pieces and place them on top of the full crust. Slit somewhere on top crust approximately 4 slits. 
• Bake 425 for 30 minutes or until hot and bubbling.