This is perfect for leftovers.
1 pkg. pie crusts
2 - 3 c. each: mixed vegetables, chopped turkey (adjust amount desired)
1/3 c. reduced fat milk
3/4 c. flour
Non stick cooking spray
1/2 c. chopped onion
1 1/4 c. low sodium turkey broth
1/2 stick butter
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
1 clove garlic crushed and chopped
1/8 c. oil
Preheat oven to 375' F.
Remove package of pie crust from refrigerator to thaw.
Remove pie crusts from package. Spray pie plate with non stick cooking spray.
Sprinkle some flour on work board and roll out pie crusts.
Brush some oil on both sides of the pie crusts. Arrange 1 pie crust on the bottom of the pie plate.
Remove turkey from refrigèrator. Chop turkey.
Peel, rinse, chop garlic and onion.
Heat skillet to medium high heat. Lower heat to medium to medium low. Add butter, garlic and onions. Saute onions for 2 - 3 min.
Add flour and stir. Add milk, chicken, salt, pepper, parsley, broth. Cook for a few minutes. Add turkey and vegatables and cook for a few minutes more until turkey is heated.
Arrange turkey mixture in the bottom of the pie plate. Place remaining pie crust over turkey mixture. Make some slits into pie to vent. Place in oven and cook for 30 - 40 minutes or until golden brown.