This recipe makes enough for 2 pies.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup melted butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups cooked and chopped chicken/turkey
1 cup frozen peas
1 1/2 tsp. salt
1/4 tsp pepper
Saute onions, celery, and carrots in butter over medium heat until tender. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and evaporated milk. Cook stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper. Cool and divide filling in half. Freeze in 1 gallon freezer bags.
To serve: Thaw filling. Prepare bottom pie crust. Add filling. Cover with top crust. Seal the edges of the pie. Make a slit or two in the middle on the top crust for steam to escape. Bake uncovered for 30 minutes at 350 degrees, then bake covered for 30 minutes more. Let stand 10 minutes before serving.
Jen's notes: I don't care for peas, so I didn't use them. I found this recipe makes rather small pies, so when I make it, I use more onions, carrots, and celery.