Turkey Pot Pie

Ingredients

• 1 box (14.1 ounces) refrigerated pie crusts, 2-count, softened as directed on the box
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 ounces) chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked turkey
• 2 cups frozen mixed vegetables, thawed

Instructions

1. Heat the oven to 425°F. Prepare the pie crusts as directed on the package for a two-crust pie, using a 9-inch glass pie plate.
2. Melt the butter in a 2-quart saucepan over medium heat. Add the onion and cook for about 2 minutes, stirring frequently, until tender.
3. Whisk in the flour, salt, and pepper until bubbly. Gradually stir in the broth and milk. Cook and stir until the mixture is bubbly and thickened.
4. Stir in the turkey and mixed vegetables, then remove the pan from the heat. Spoon the filling into the crust-lined pie plate.
5. Top with the second crust. Seal and flute the edge, then cut several slits in the top crust.
6. Bake for 20 minutes. Cover the crust edge with strips of foil to prevent excessive browning.
7. Bake for an additional 15 to 20 minutes, until the crust is golden brown. Let stand for 5 minutes before serving.

Notes

• This is a practical way to turn leftover turkey into a new family dinner.
• Rotisserie chicken may be substituted when leftover turkey is not available.