"This turkey pot pie recipe is easy and delicious." - Margo Tavss, Gainesville

INGREDIENTS:

2 deep dish prepared pie crusts

1/4 cup butter or margarine

6 Tbsp. flour

2 15 oz. cans of Veg-All (drain and reserve liquid)

1 cube chicken bouillon

2 cups cooked turkey, cubed

DIRECTIONS:

Melt butter or margarine in a large sauce pan. Add flour and stir until smooth. Add two cups of liquid from the Veg-All (add water if necessaryto make 2 cups). Add bouillon cube and cook until thickened. You may need to mash the bouillon cube to make it dissolve. Add drained Veg-Alland turkey. Pour into pie pan lined with prepared pie crust and top with second crust. Seal the edges by pressing the two crusts together with the tines of a fork. Prick top pie crust with a fork. Bake at 425 degrees for 30 minutes or until crust is brown. Can be prepared in advance and frozen before being baked.