Turkey Pot Pie

Of course you could use Chicken. We love this right after Thanksgiving, Lots of turkey left-overs, because someone always gets a huge turkey. that would be me.

Filling

1 (8oz) box peas and carrots, frozen
⅓ cup butter
⅓ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried basil
1¾ cups chicken broth
⅔ cup milk
3 cups turkey, cooked and cut up

Crust

⅔ cups plus 2 Tablespoon shortening
2 cups all-purpose flour
1 teaspoon salt
4 or 5 Tablespoons ice water

Preheat oven 400°.
Cut shortening into flour and salt, using a pastry blender., until particles are the size of course crumbs. sprinkle with water, 1 Tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).Roll ⅔ of the pastry into 13-inch square. Ease into ungreased 9x9 inch baking pan.
Rinse frozen peas and carrots in cold water to separate; drain.
Melt butter in medium sauce pan over medium heat. Stir in flour, salt, pepper, and basil. Cook, stirring constantly, until mixture is bubbly; remove from heat. stir in broth and milk. heat to boiling, stirring constantly. boil and stir for 1 minute. stir in Turkey and peas and carrots; remove from heat.
Pour turkey mixture into pastry-lined pan.
roll remaining pastry dough into a 11-inch square, place on top of Turkey mixture. Make cut outs on pastry to vent. turn edges of pastry under and flute.
Bake about 35 minutes or until golden brown.