1/2 c. mayonnaise or salad dressing
2 tbsp. all-purpose flour
1 c. milk
1 1/2 c. chopped cooked turkey
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
1 tsp. chicken-flavored bouillon granules
1/8 tsp. pepper
1 (4 oz.) pkg. refrigerated crescent rolls

Melt mayonnaise in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, mixed vegetables, bouillon granules, and pepper; cook over medium heat until thoroughly heated. Spoon into a 9-inch quiche dish or pie plate.

Unroll crescent rolls, and place rectangular pieces side by side on a lightly floured surface, firmly pressing perforations to seal. Roll dough to a 10-inch square; cut into 1-inch strips, and arrange in a lattice design over chicken mixture. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Let pot pie stand 10 minutes before serving. Yield: 4 servings.