Deep Dish Chicken or Turkey Pot Pie

Now this I make often, especially after cooking a big bird as we get tired of sandwiches! LOL
2 - 9 inch pie shells (I buy them in the frozen food section - they usually come 2 in a box
Note: don't thaw them or they will fall apart.

1 cup of frozen mixed vegetables
2 celery stalks
1 onion
1 cup of chopped carrots (if not in your frozen veggies)
1 10 oz can of cream of chicken or cream of mushroom soup (I prefer the mushroom)
Note: don't add water or milk to this soup
1/4 cup of all purpose flour
Pinch of ground nutmeg, sage, parsley or other spices that take your fancy
2 tsp of milk for basting.

Preheat oven to 375F. Remove one pie shell from the freezer and place in a baking dish or foil dish. Make sure the dish is deep enough. I usually use a pyrex or corning ware dish at least 3" deep.
Chop celery, onion, carrots and chicken or turkey into small cubes. Put in a bowl with the flour, soup and spices. Add the frozen veggies here too. Mix well. Pour into pastry shell. Spread evenly.
Remove second pastry shell from freezer and turn upside down over the mixture. Seal the edges by pressing them together so there is no leakage. Pierce the top all over, just like a pie. Baste with milk to keep pastry from burning and drying out.

Bake 40-45 mins. Let stand about 10 mins before serving. Sauce will thicken as it sits.
Hmmm think I'll make this tonight!