I highly recommend Puff Pastery Crust for Turkey Pot Pies post Thanksgiving.

Put one puff pastery shell in the bottom of a deep dish pie pan. Bake for 25 mins. Set aside.

Saute some onion with olive oil till soft. Add in diced turkey and a box of Chicken Stock. Dump in frozen mixed veggies and what is left of the green beans from Thanksgiving. Add a table spoon of Chicken Base. Bring to a boil. Mix half a cup of milk with flour till its like rubber cement. Add to mixture and simmer till thick.

Spoon mixture into pie pan. Add top layer of puff pastery. Bake for 30 -35 mins till top is golden brown.

YUMMY!

I only had a bite. I’m down 18lbs for the year and I’m not blowing it on puff pastery. But *you all* enjoy!

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