1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on 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 pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups frozen mixed vegetables, thawed
Prep: 25 Minutes
Total: 1 Hr 5 Minutes
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In 2-quart 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 pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until it is golden brown. Let stand 5 minutes before serving.
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