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Steps
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
In 2-quart saucepan, melt butter over medium 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.
3
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.
4
Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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Beat an egg with a spoonful of water and brush it over the surface of the top dough before baking for a glossy, golden crust.
Use a small cookie cutter to cut out vent holes in the top crust before placing over filling. Attach the dough cut-outs around the edge of the pie by using a little bit of beaten egg.
A ¼ to ½ teaspoon of poultry seasoning, which is heavy in dried sage, stirred into the filling is a natural complement to a turkey pot pie.
Try more Leftover Turkey ideas to make your favorite holiday last and last.
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