Turkey/Chicken Pot Pie

Richelle Lindstrom,  Centennial, CO
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste

Melt butter in pan over medium heat, add flour to make a paste.  Slowly whisk in milk.  Stir sauce until thickened (may need to increase heat).  Add whatever spices you'd like.  The original recipe doesn't call for any, but it at least needs some salt and pepper.  We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.] 
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately.  [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry.  Place pastry on top, fork edges and middle.  Cook for 25-30 minutes or until golden brown at 350.  Cool 10 minutes to let inside firm up.