In a large pot, melt the butter over medium heat. Once the butter is fully melted, add the diced onion, garlic powder, and thyme. Cook the diced onions for 5-7 minutes, or until soft and translucent.
Whisk in the flour until no lumps remain. Add the chicken broth and heavy cream. Whisk again to break up the flour. Continue stirring until the mixture has thickened.
Fold in the shredded turkey and frozen veggies.
Press one pie crust into a 9-inch pie dish and fill with the pie filling. Top the pie with the remaining crust and cut an “x” into the center of the pie to allow moisture to escape. Fold and crimp the edges.
Bake your pie for 30 minutes or until deep golden brown.
Allow your pie to rest on the counter for 10 minutes. Slice, serve, and enjoy!
Notes
Giving the pie time to rest allows the filling to settle and cool a little bit, making it easier to slice a piece without the filing falling out.
If your pie is browning too fast you can cover the top of the pot pie with tin foil to keep it from browning any further.
You can store your pie in the fridge for 4-5 days in the fridge. I find it easier to pre-slice my pie and then cover it with plastic wrap.
Reheat a slice of pie in the microwave for about a minute, or until heated all the way through.
Other spices you can add to this pot pie include onion powder, dried oregano, and smoked paprika.
There's a mixed frozen vegetable mix that has potatoes, carrots, corn, green beans, and sometimes peas in it and that is what I normally use for this recipe.