TURKEY POT PIE

THE FIRST TIME I TASTED THIS RECIPE WAS WHEN WE WERE DOING FREEZER MEALS WITH OUR RELIEF SOCIETY GROUP. ONE OF THE GIRLS MADE THIS AS A FREEZER MEAL AND I REALLY LIKE IT. SO WITH FRESH TURKEY LEFTOVERS FROM THANKSGIVING I MADE THIS WITH A FEW CHANGES, AND IT WAS EQUALLY AS GOOD.
Preparation Time: Under 30 minutes
Serving Size: 6
Ingredients
1 (15-ounce) package pie crusts
1/4 cup butter
1/3 cup chopped onion
1/3 cup flour
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/2 cup milk
3 cups cooked, cubed JENNIE-O TURKEY STORE® Turkey Roast (I used turkey breast leftovers)
2 cups mixed vegetables

I added 2 small potatoes, cubed very small and par cooked in microwave
Directions
Heat oven to 425°F. Place 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 for 35 to 40 minutes or until crust is golden brown. I found that the crust started to brown to quick, so I put foil over the crust so it wouldnt brown to fast.

To make this as a freezer meal, put the cooked mixture into freezer bag and be sure to have pie crust on hand. Thaw pie mixture ahead of time, and following directions above for making the pot pie.