Prep Time 35m
Cook Time 60m
Ready Time 105m
Yield 4 to 6 servings


Ingredients
  • 3 tablespoons Crisco® Pure Canola Oil
  • 1 small onion, diced
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon instant chicken bouillon granules
  • 1 tablespoon minced flat leaf parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 2/3 cup water
  • 2 cups chopped cooked turkey
  • OR 2 cups chopped cooked chicken
  • 1 (16 oz.) package frozen mixed vegetables with potatoes
  • 1 (4 oz.) can sliced mushrooms, drained
  • Double crust Classic Crisco® Pie Crust
Preparation Directions
  • Step 1Heat oil in medium saucepan. Cook and stir onion over moderate heat until tender. Stir in flour, bouillon granules, parsley, thyme, salt and pepper. Stir in milk and water. Cook over moderate heat, stirring, until thickened and bubbly. Stir in turkey, vegetables and mushrooms. Set aside.
  • Step 2Heat oven to 425ºF.
  • Step 3Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Fill with turkey mixture.
  • Step 4Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  • Step 5Place pie in oven. Immediately reduce temperature to 325ºF.
  • Step 6Bake 55 to 65 minutes, or until filling is hot and crust is golden brown. Let stand 10 minutes before serving.
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