Turkey Pot Pie

1 box refrigerated pie crusts

Filling:
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 c milk
2 1/2 c shredded cooked turkey
2 c frozen mixed vegetables thawed

Heat oven to 425. Make pie crusts as directed on box using a 9 in. pie plate.

In a 2 qt saucepan, melt butter over med heat. 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 min or until crust is golden brown. During last 15-20 min of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 min before serving.

-Cami