Pastry for double crust (9 inch pie)
1 medium onion, chopped
1 94 oz.) can sliced mushrooms, drained (optional)
1 clove garlic, crushed
1/4 c. butter, melted
2 tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried whole thyme
2 c. cubed, cooked turkey
1 (10 oz.) pkg. frozen peas and carrots, thawed

Roll half of pastry to 1/8 inch thickness and fit into a 9 inch pie pan. Saute onion, mushrooms, and garlic in butter about 5 minutes or until tender; blend in flour. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, thyme, turkey, and vegetables; spoon into pastry shell.

Roll out remaining pastry to 1/8 inch thickness; carefully place over pie, leaving a 1 inch rim beyond edge of pan. Seal and flute edges; cut slits in top for steam to escape. Bake at 375 degrees for 35 minutes or until golden brown. Yield: 6 to 8 servings.