1 pie crust (homemade or prepared)
1/3 C butter/margarine
1/3 C chopped onion
1/3 C all-purpose flour (if you want low gluten, use cake flour)
1/2 tsp salt
1/4 tsp pepper
1 can (14 oz.) chicken broth (I use homemade turkey broth)
1/2 C milk
2 1/2 C shredded cooked turkey (shredded chicken works well too)
2 C mixed vegetables
Oven at 425F.
Begin baking pie crusts as directed on box, or cook a few minutes to set the crust and keep it from shrinking (about 5-10 minutes). Use a 9-inch glass pie plate.
In saucepan, melt butter. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
This is a classic recipe that can be modified to fit your family's tastes. The vegetables can be modified to your family's tastes (I don't use prepackaged mixed vegetables because my family doesn't like the lima beans - I use carrots, peas, corn, and sometimes chopped broccoli or cauliflower).
The pie crust can be made a day in advance and stored in a ziploc bag in the refrigerator; with a little tweaking of times, the pies can be made in individual sizes; and almost any protein source can be used as long as it's precooked: pork, turkey, chicken, or even a mixture. A little bacon adds some zing if you happen to have any leftover bacon from previous breakfasts. Play with it and enjoy!
From Pillsbury calendar promotion.