1 pkg. frozen peas & carrots
1/3 c. butter
1/3 c. chopped onion
1/2 tsp. salt
1/3 c. flour
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. cut up cooked turkey
2 Pillsbury all ready pie crusts

Rinse peas and carrots with cold water to separate; drain. Heat butter in 2 quart pan until melted. Stir in flour, onion, salt and pepper. Cook and stir until bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly for 1 minute. Stir in turkey and vegetables.

Ease 1 pie crust into bottom of ungreased 9 x 9 x 2 inch pan. Pour in turkey mixture. Top with 2nd crust. Slit crust. Bake at 425 degrees for about 35 minutes.