Saute onion and celery in butter over medium heat in a large saucepan for 6 minutes.
Stir in 2/3 cup flour and seasonings. Slowly whisk in the chicken broth and milk, allowing it to thicken.
Allow the sauce to thicken and simmer. Then remove from heat and add the turkey and drained canned vegetables.
Fill two pie crusts with the Turkey Pot Pie mixture. Add a frozen pie crust to the top of each filled pie and cut in spaces for venting. Pinch the edges to seal.
Bake the pies in the oven for 30 minutes. Allow to cool before serving.
Notes
Add leftover mixture to a small bread bowl for serving
Cover pie crusts with foil after 20 minutes of baking, or when crusts start to turn golden brown.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.