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Classic Turkey Pot Pie


2 whole pie crusts, frozen

1/3 cup chopped onion

1/3 cup all-purpose flour

3/4 tsp salt

1/4 tsp pepper

1 1/2 cup chicken stock

2/3 cup milk

3 cups shredded cooked turkey (or chicken)

2 cups frozen mixed vegetables, thawed

2 Tbsp butter


Unfold pie crust. Lay first pie crust in the bottom of a pie plate and set the other aside. Heat oven to 425°F.In a medium saucepan, melt butter. Add onion to butter and cook for 2 minutes or until tender. Add flour, salt, and pepper. Stir until well blended. Gradually add broth and milk; cook, stirring constantly until bubbly and thickened. Stir in turkey and vegetables; remove froheat. Spoonon filling into crust. Place second crust over filling and flute; cut slits in top crust.Bake 425°F for 30 to 40 minutes or until crust is goldbrown. Servesves 6

Cook Time

Prep Time: 20 minutes

Cook Time: 40 minutes

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