Recipe: Turkey Pot Pie

Ingredients

Preheat the oven to 425°F and prepare a 9-inch pie dish with one unbaked crust.
Melt butter in a large saucepan over medium heat, then add diced onion and cook until softened.
Whisk in flour until blended, then stir in chicken broth and milk, cooking until bubbly and thickened.
Add shredded turkey and mixed vegetables to the mixture, season with salt and pepper, and remove from heat.
Spoon the filling into the prepared pie plate and cover with the second crust, sealing the edges and cutting slits in the top.
Cover the edges with foil to prevent burning and bake for 20 minutes.
Remove the foil and continue baking for an additional 15 to 20 minutes until the crust is golden brown.
Let the pie stand for 5 minutes before serving.

Servings

6 slices

Calories

554

Total fat

31g

Total carbohydrates

44g

Total protein

25g

Sodium

683mg

Cholesterol

55mg