15-ounce package Pillsbury All Ready Pie Crusts
1 teaspoon flour
Filling--
1/4 cup chopped onions
1/4 cup margarine or butter
2 tablespoons flour
3/4 cup hot water
1 teaspoon instant chicken bouillon
OR 1 chicken bouillon cube
1/2 teaspoon poultry seasoning
2 cups frozen green beans -- thawed, drained
2 cups cubed, cooked turkey or chicken
3/4 cup whole cranberry sauce
1 cup shredded Swiss or cheddar cheese (4 oz)
Prepare pie crust according to package directions for two-crust pie. Heat oven to 425F.
In medium saucepan, saute onion in margarine until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add water and bouillon; cook until mixture boils and thickens, stirring constantly. Add poultry seasoning; mix well. Remove from heat; stir in green beans and turkey. Spoon turkey-vegetable mixture into pie crust-lined pan. Spoon cranberry sauce evenly over turkey mixture; sprinkle with cheese. Top with second crust and flute; cut slits in several places. Bake at 425F for 40 to 50 minutes or until golden brown. Let stand 10 to 15 minutes before serving. 8 serving.
Contributor's note: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Nutrition Information Per Serving: 1/8 of recipe: 470 Calories, 17 g Protein, 37 g Carb, 28 g Fat, 605 mg Sodium, 240 mg Potassium
