Judy's Recipe

Turkey Potpie

Category: main entrees

6 servings

1 pkg. refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup chicken broth
2/3 cup milk
3 cups turkey
2 cups canned mixed vegetables

heat oven to 425 degrees. Prepare pie crust bottom into 9 inch pie pan. In a separate pan melt butter, add onion cook until tender. Stir in flour salt and pepper until well blended. Slowly stir in chicken broth and milk until it thickens. Should be bubbly. Add turkey and vegetables remove from heat. Put mixture into pie crust. Place second crust on the top. Pinch together the two crust. You can use a crimping tool or fork. Reserve and extra crust. Slit at least four times on the top crust. For a decorative touch make a rose and leaves out of extra crust. Place in center of top crust.
Bake at 425 degrees for 30 to 40 minutes until crust in done. Let stand for at least 5 minutes before serving.