cup chopped onion
tablespoons all-purpose flour
teaspoon freshly ground black pepper or ground white pepper
-2 pound package JENNIE-O® Oven Roasted Turkey Breast, cubed
cup low-sodium chicken broth
cup whipping cream
(10-ounce) package frozen mixed vegetables, thawed
cup chopped fresh parsley or chives
(9-inch) refrigerated double pie crust
cup egg substitute or 1 egg, beaten
Heat oven to 400°F.
In skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.
Place flour and pepper in food storage bag. Add cubed turkey breast; shake to coat. Add turkey to skillet; cook 2 minutes, stirring occasionally.
Add chicken broth and whipping cream; mix well. Add mixed vegetables; simmer uncovered 5 minutes. Remove from heat; stir in parsley.
Place pie crust in 9-inch pie plate. Add turkey mixture, cover with pie crust, folding crust edge under to seal. Cut 4 slits in pastry to allow steam to escape. Brush egg lightly over pastry.
Bake 25 to 30 minutes or until pastry is golden brown and mixture is bubbly.