Turkey Pot Pie

By á-5981

Ingredients

• Crust:
• 1 box pillsbury refrigerated pie crusts softened as directed on box
• Filling:
• 1/3 c butter
• 1/3 c chopped onion
• 1/3 c flour
• 1/2 t salt
• 1/4 t pepper
• 1 can (14oz) chicken broth
• 1/2 c milk
• 2-1/2 c shredded cooked turkey
• 2 c green giant valley fresh steamers frozen mixed vegetables thawed

Preparation

Step 1

Heat oven to 425. Make pie crust as directed on box for two crust pie using 9 inch glass pie plate. In a 2qt saucepan, melt butter over medium heat. Add onion; cook 2 minutes stirring frequently until tender. Gradually add broth and milk, cooking and stirring until bubbly and thickened. Stir in turkey and vegetables. Remove from heat. Spoon into crust lined pie plate. Top with second crust; seal edge and flute. cut slits in several places on top crust. Bake 30-40 minutes or until crust is golden brown. During last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.