Our Delicious Turkey Pot Pie

Ingredients

• 2 cups cooked turkey breast, preferable salted and peppered, chopped
• 1 cup chopped green beans
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup frozen peas
• 1 cup chopped red onion
• 1 Puff Pastry
• 1 Pie Crust
• 3 Tablespoons Arrowroot (Whole Foods)
• 4 Tablespoons Butter
• 4 Tablespoons Wheat Flour
• 4 cups of Better Than Bouillon Turkey Base (Whole Foods) It's 1 teaspoon of the turkey base per cup of water when mixing
• 1 package of Pacific Whole Berry Cranberry Sauce (Whole Foods)

Directions

1. Preheat oven to 425° F.
2. In a medium sizes pan sauté the vegetables until soft (but not mushy!)
3. In a large saucepan, melt the butter. When the butter is melted, stir in the wheat flour. Stir for about 3 minutes .Gradually add the chicken broth while stirring. Stir for about 5 minutes until it blends and starts to thickens.
4. Next, mix the Arrowroot in a small bowl with 3 Tablespoons of cold water. Mix until thick. Then add to the broth, It will dramatically thicken the broth- make you you are stirring continually when adding the Arrowroot mixture!
5. Spoon the turkey and veggies into the broth mixture, keep warm on low.
6. Divide the mixtures into the two pie crusts. Carefully place the puff pastry crusts on top of each pie crust. Crimp the edges and cut two vents into the middle of each pie.
7. Set on baking sheet and cook for 20 minutes until the puff pastry is golden brown and the filling starts to bubble.