1 (10 oz.) pkg. frozen peas and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 c. turkey or chicken broth
2/3 c. milk
2 1/2 to 3 c. cut up cooked turkey or chicken
Pastry for 9 inch two crust pie

Rinse frozen peas and carrots under running cold water to separate; drain. Melt butter in 2 quart saucepan over low heat. Stir in flour, onion, 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 1 minute. Stir in turkey and vegetables.

Prepare pastry - roll 2/3 of the pastry into 13 inch square. Ease into 9 x 9 x 2 inch square pan. Pour turkey into pastry lined pan. Roll remaining pastry into 11 inch square. Cut out designs with small cookie cutter. Place square over filling, turn edges under and flute. Bake in 425 degree oven until golden brown, about 35 minutes. Yields 6 servings.