HEAT oil in medium saucepan. Cook and stir onion over moderate heat until tender. Stir in flour, bouillon granules, parsley, thyme, salt and pepper. Stir in milk and water. Cook over moderate heat, stirring, until thickened and bubbly. Stir in turkey, vegetables and mushrooms. Set aside.
HEAT oven to 425ºF.
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Fill with turkey mixture.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
PLACE pie in oven. Immediately reduce temperature to 325ºF.
BAKE 55 to 65 minutes, or until filling is hot and crust is golden brown. Let stand 10 minutes before serving.
Nutrition
Serving size
(1/4 of recipe)
Calories 880
Calories from Fat440g
Total Fat 49g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 65mg
Sodium 1600mg
Potassium 0mg
Total Carbohydrates 72g
Dietary Fiber 4g
Sugars 7g
Protein 33g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
