1 box Pillsbury refrigerated pie crust, softened as directed on box
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 c milk
2 1/2 c shredded cooked turkey
2 cups Green Giant frozen mixed vegetables, thawed
Instructions
Heat oven to 425. Make pie crusts as directed on box
for two-crust pie, using 9 inch glass pie plate.
In 2 qt 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 turkey and mixed vegetables. Remove from
heat. Spoon into crust-lined pie plate. Top with
second crust; seal edge and flute. Cut slits in
several places in top crust.
Bake 30 to 40 minutes or until crust is golden
brown. During last 15 to 20 minutes of baking, cover
edge of crust with strips of foil to prevent
excessive browning. Let stand 5 minutes before
serving.
Originally Submitted
1/26/2012
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