Heat oven to 425F. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425F for 35 to 40 minutes or until crust is golden brown.
Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.2% calories from fat); 15g Protein; 27g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 943mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
** I've made this in an 8x8 pan or an 11x9 pan. Just add more vegetables and/or meat.
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 65 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.6mg||8 %|
|Sodium 1305.5mg||45 %|
|Potassium 766mg||20 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 36.4g|
|Protein 12.3g||18 %|
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Calories per serving: 279
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