Jennie-O Turkey Pot Pie

Cubed cooked turkey and mixed vegetables are combined in a saucy mixture of flour, chicken broth and milk, spooned into a two-crust pie and baked.

Ingredients:

• 1 Pkg. regrigerator pie crusts (I use Pillsbury)
• 2 to 3 cups cubed, cooked Jennie-O Turkey Roast
• 1/4 cup butter (or margarine)
• 1/3 cup chopped onion
• 1/3 cup flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 2 cups frozen or canned mixed vegetables
• 1/4 cup Jennie-O turkey gravy (optional)

Directions:

Heat oven to 425. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion, cook until tender, 4 to 5 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. Cook and stir 1 minute. Stir in turkey and vegetables and gravy (if using); remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425 for 35 to 40 minutes or until crust is golden brown.

Number of Servings: 6