Turkey Pot Pie with Leftovers

Gather all necessary ingredients beforehand.

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Combine frozen peas, carrots, and beans in a saucepan with celery; add sufficient water to cover the vegetables and bring them to a boil. Lower the heat to a lower temperature and let them simmer until celery is tender, approximately 8 minutes. Drain the excess water.

While the vegetables are cooking, melt butter in a saucepan over medium heat. Add an onion and cook until it becomes translucent, around 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a smooth paste forms, roughly 1 minute. Slowly add chicken broth and then milk to the mixture until it's well incorporated; bring the mixture to a simmer and cook, whisking constantly, until the sauce thickens, 3 to 5 minutes.

Take the thickened sauce off the heat; add cooked, drained vegetables and cubed turkey and stir until everything is well combined.

Prepare two 9-inch pie dishes in advance. Place a piece of pie pastry at the bottom of each dish. Fill one pie pastry with half of the pot pie filling, then cover it with the remaining pie pastry. Press and roll the edges together to seal the pies. Use a sharp knife to cut several small slits in each top pastry to allow steam to escape while cooking. Place the pies on baking sheets.

Bake the pies in a preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover them with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.

Remove the pies from the oven and let them cool for 10 minutes before serving.