Turkey Pot Pie

I have been wanting to make chicken pot pies for a while, and my friend Ashley made them the other night and posted pictures & a recipe on her blog The 3 G's. This inspired me to make them sooner than later. So tonight I made turkey pot pies, fresh squeezed strawberry lemonade, and for desert caramel apple pie.

I couldn't find a recipe that I liked for the pot pies so I made my own:
Ingredients ~

Crust

• 2 cans of Pillsbury Crescent Recipe Creations

Filling

• 1/3 cup butter or margarine
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso® chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 1 cup refrigerated cooked diced potatoes with onions (Simply Potatoes)
• 1 1/2 cups celery and carrots
• 1 egg
• 1 tablespoon water

Directions

• Heat oven to 400°F
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• In small bowl, mix egg and water. Brush mixture over dough.
  
• Bake 20 to 25 minutes or until crusts are golden brown.