Difficulty: Medium - experience needed
Two pie crusts (I use the pre-made kind)
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
1/2 tablespoon parsley
1/2 teaspoon chili powder
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups mixed vegetables (canned or frozen)
(for beef pot pie use ground beef and beef broth instead)
1 Heat oven to 425°F. Make pie crusts as directed on box or recipe for Two-Crust Pie, using 9-inch glass pie plate.
2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, parsley, chili powder, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3 Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4 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 serving.