Preheat oven to 425 degrees.
Prepare homemade pie crusts if making from scratch. Roll each one out to 11-inches across for a 9-inch pie plate. 2 homemade pie crusts
In a large skillet or Dutch oven add oil, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
2 Tbsp. oil, ½ cup celery, 1 cup carrots, 1 small sweet onion
Add crushed garlic and continue sautéing for 1 minute.
2 cloves garlic
Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
½ cup flour
Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
1 ¼ cups broth, ¾ cup milk
Turn off heat and stir in salt, pepper, herbs, peas, and corn.
½ tsp. salt, ¼ tsp. black pepper, ¾ cup frozen peas, ¾ cup frozen corn, ¼ tsp. each of thyme
Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
Add shredded turkey along the bottom of the pie crust and pour in the vegetable sauce.
1 lb. turkey
Cover the turkey and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
Cut a few vent holes in the top of the pie dough so steam can be released while baking.
Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
1 Tbsp. milk
Bake turkey pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
Once the pot pie is cooked, let it rest for 10-15 minutes before serving. Enjoy!