Turkey Pot Pie

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 gloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed turkey or chicken
1 lb frozen peas, carrots and onion mixture
2 pillsbury pie crust or 9" home-made crust

Preheat oven to 425 degrees.

In medium sauce pan, melt utter over medium-low heat with pressed garlic cloves.  Whisk in the flour and cook for  several minutes, stirring occasionally.  Slowing stir in the broth and then add milk.  Season with salt and pepper.  Cook, uncovered, over low heat until the sauce has thickened, stirring occasionally.  Allow to cool for at least 30 minutes.

Thaw frozen vegetable mix for about 15 minutes.  Lightly butter or spray with non-stick spray.  Pour in gravy mixture and cover with crust.  Pinch the edges and poke the top with a fork to make holes.

Bake for 40 minutes or until crust is golden brown.

Enjoy!!

No Peek Beef Stew

5-6 Carrots, peeled and sliced
4-6 Potatoes, peeled and sliced
1 large Onion, peeled and sliced
2 pounds Stew Meat
1 pkg. Dry Onion Soup Mix
1 can Diced Tomatoes
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Tomato Soup

Put all in Crock Pot and cook on high for 5 hours, stir and serve.

ENJOY!!