Thanksgiving Turkey Pot Pie

Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stir and remove from heat. Stir in turkey and vegetables.

Heat oven to 425ºF. Prepare the pastry (see below). Put one pie crust in a 9-inch pie pan and fill with the mixture. Put remaining crust over top and pinch the edges together. Pierce with a sharp knife or fork for steam to vent. Bake 35-40 minutes until golden brown and bubbling up through slits in the crust.

Note: carrots and celery is awesome in here too. I was out of those 2 veggies so I used what I had.

For the pie crust:

Combine flour with salt. Cut the room temperature shortening into the flour and salt with a pastry blender, until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten the first half into a circle and roll out between 2 sheets of wax paper. (Doing the crust this way makes it tender as handling it too much will produce a tough crust.) Remove the top sheet of wax paper and invert the crust onto the pie plate. Peel the second sheet of wax paper from the crust and fit the crust into the pan. Once your turkey mixture is in the pan, roll out the second half of the dough (between wax paper again) and invert the top crust over the top of the pie. Seal the edges.