Lauren Liess Instagram – I loooove pot pies and this was our first attempt at making homemade(ish) turkey pot pies!! For a little background on where we’re at health wise in our house- we try to avoid processed foods (meaning we never cook with them or use them at home but when we go out to restaurant/ friends family etc all bets are pretty much off) which means a lot more cooking from scratch. BUT we found these organic non-processed pie crusts and they have made life soooo much easier when we don’t have time for homemade crusts (which right now is most of the time🤪) 🥧 I’ll be honest- these were THE BEST tasting pot pies from a filling standpoint we’ve ever tasted. (I’ve definitely had better crusts at restaurants but these were still super tasty.) INGREDIENTS: organic/ pure ingredient premade pie crusts butter or cooking oil onion (chopped) celery, cabbage (chopped) carrots (chopped) frozen peas garlic (minced) salt & pepper to taste a bit of fresh rosemary cooked turkey (chopped) chicken broth pinot grigio flour- a few tablespoons DIRECTIONS: Set oven to 400. cut out centers of pie crusts and set aside. Blind bake pie crust edges on 400 for a few minutes FILLING: Sauté all the veggies in a pot , adding salt and pepper. Add in the cooked chicken & any herbs. When chicken is heated, add in some chicken broth, Pinot Grigio, and flour until desired consistency is achieved. Simmer out the alcohol and let the sauce thicken, adding more broth or flour as needed. Ladle fillings into the pie crust tins. Cut the pie “tops” into patterns and arrange on top of the pies. Bake for 20-30 mins on 400. HOMEWORK THIS WEEK: do yourself a favor and make these babies!! Share with #ididmyhomework