Turkey Pot Pie For The 90's

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (small)
1 cup	237ml	Chicken broth
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Leaf thyme - crumbled
1/4 teaspoon	1.3ml	Pepper
3 teaspoons	15ml	Carrots - thinly sliced (medium)
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	62g / 2.2oz	Frozen corn kernels
12 oz	340g	Cooked low-salt turkey --
		Breast - cubed
1		Refrigerated 9-inch uncooked
		Pie crust - (1/2 of a

Recipe Instructions

Preheat oven to 450F.

Cook onion in 2 Tbs. of the chicken broth in large non-stick skillet over medium-high heat until tender, about 2 minutes.

Combine the flour, thyme and pepper in a small bowl. Gradually stir in the remaining chicken broth until smooth. Stir the flour mixture into skillet until well blended.

Cook and stir over medium heat until the mixture thickens and boils. Add carrots and mushrooms. Simmer, covered, for 10 minutes. Stir in the corn and turkey. Pour filling into a 9-inch pie plate. Cover filling with the piecrust. Pinch down edges around the rim.

Pierce with fork for steam vents. Bake pie in preheated 450 degree oven for 15 to 18 minutes or until the crust is golden brown.

Source:
Joanne L. Schweikj

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