Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pasty into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425 degree overn until goldne brown, about 35 minutes.
Top crust only. I freeze them in smaller crock pots.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 110.4mg||34 %|
|Sodium 189.7mg||7 %|
|Potassium 472mg||12 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.9g|
|Protein 30.5g||44 %|
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Calories per serving: 285
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