Turkey Pie Recipe

• Pastry for double crust (9 inch pie)
• 1 medium onion, minced
• 1 94 ounce.) can sliced mushrooms, liquid removed (optional)
• 1 clove garlic, crushed
• 1/4 c. butter, melted
• 2 tbsp. all-purpose flour
• 1 1/2 c. lowfat milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dry whole thyme
• 2 c. cubed, cooked turkey
• 1 (10 ounce.) pkg. frzn peas and carrots, thawed

1. Roll half of pastry to 1/8 inch thickness and fit into a 9 inch pie pan.
2. Saute/fry onion, mushrooms, and garlic in butter about 5 min or possibly till tender; blend in flour.
3. Cook 1 minute, stirring constantly.
4. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly.
5. Stir in salt, pepper, thyme, turkey, and vegetables; spoon into pastry shell.
6. Roll out remaining pastry to 1/8 inch thickness; carefully place over pie, leaving a 1 inch rim beyond edge of pan.
7. Seal and flute edges; cut slits in top for steam to escape.
8. Bake at 375 degrees for 35 min or possibly till golden.
9. Yield: 6 to 8 servings.

pastry, onion, mushrooms, clove garlic, butter, allpurpose flour, milk, salt, pepper, thyme, turkey, frzn peas

Taken from cookeatshare.com/recipes/turkey-pie-38313 (may not work)