Turkey Pot Pie

By á-85928

Ingredients

• 1 - 15 oz refrigerated pie crust
• 1/3 cup margarine or butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 2 1/2 cups to 3 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Preparation

Step 1

Heat oven to 425 degrees. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly until bubbly and thickened.

Add turkey or chicken and mixed vegetables; remove from heat. Spoon turkey/chicken mixture into crust-lined pan Top with second crust and flute; cut slits in several places.

Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.