Turkey vegetable pie

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This is a crust pie filled with shredded tukey and vegetables

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: main · turkey ·

Ingredients

2 frozen 9-inch pie crust, thawed
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 ounces) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups frozen mixed vegetables, thawed

Method

Heat oven to 425 degrees F. 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 one crust. Use second crust to create top sealing 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 standing.

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