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Submitted by: Sarah Sullivan from Andrews, NC
Originally shared on the web 11/23/2009

1/3 c. margarine
1/3 c. onion, chopped
1/3 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
1-3/4 c. turkey broth
2/3 c. milk
2-1/2 to 3 c. cooked turkey, chopped
10-oz. pkg. frozen peas and carrots, thawed
2 9-inch pie crusts

Melt margarine in a large saucepan over low heat. Stir in onion, flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Mix in turkey, peas and carrots; set aside. Roll out one pie crust and place into a 9"x9" baking pan. Pour turkey mixture into pan. Roll remaining crust into an 11-inch square; cut out vents with a small cookie cutter. Place crust over filling; turn edges under and crimp. Bake at 425 degrees for about 35 minutes, or until golden. Makes 4 to 6 servings.