Nancy's Turkey Pot Pie

• ¼ cup all-purpose flour
•  2 teaspoons onion powder
• 1/2 teaspoon ground black pepper
• 1 cup of cubed cooked turkey
• 1/4 cup butter
• 2 teaspoons dried parsley
• 4 cups cold water
• 2 Tablespoons chicken bouillon powder
• 2 medium potatoes, peeled and diced
• 1 15 oz. can peas and carrots
• 2 refrigerated pie crusts
• Egg white

1. Cut one of the pie crusts in half and press bottom half of pie into dishes.   I am using apple bakers, so the dough is pressed rather irregularly.  But you could use any oven proof dish.
2. Dock with a fork and bake for 10 minutes at 425 degrees.
3. Remove from the oven and set aside.
4. Meanwhile, microwave 2 medium potatoes for 6 minutes.  Be sure to poke holes in them so they don’t explode in the microwave. Let sit in the oven 2 minutes.
5. Drain one 15 ounce  can of peas and carrots.

1. Melt butter in saucepan. 
2. Add onion powder to butter and stir.
3. Add pepper and flour and stir.
4. Stir in the bouillon powder and water gradually.
5. Add parsley flakes.
6. Stir until thickened.
7. Peel and dice the potatoes.
8. In a mixing bowl, mix potatoes with the drained can of peas and carrots

1. Add the sauce and stir.
2. Pour into the baked pie shells.
3. Cut the other unbaked pie crust in half and form over the top of the pot pie.  This will be very rustic looking because I used apple bakers.

1. Brush with egg white.
2. Dock with fork.
3. Bake on a cookie pizza pan or cookie sheet at 425 degrees for about 50 minutes.  You may have to cover the edges with foil so to prevent the crust from burning.
4. Serve and enjoy.