This is a no-fail recipe! My husband says it tastes better than the Banquet Pot Pies!
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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AshleyM77We really loved this dish. The absolute definition of "comfort food". I used a rotisserie chicken instead of turkey and it was delicious! Thanks for posting, this is one of our new favorites!!3y ago
WingedtigerI used garlic salt instead. It was delicious! Thanks for the recipe. Perfect for thanksgiving leftovers :)3y ago
promfhI used a pre-made bottom crust and added the top from another package. My spouse enjoyed the dinner.6y ago
KimberlyinMN** I've made this in an 8x8 pan or an 11x9 pan. Just add more vegetables and/or meat. [I posted this recipe.]7y ago