Directions:

1. Heat oven to 425 F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

2. In medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

3. Add turkey and mixed vegetables; remove from heat. Spoon turkey mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.

4. Bake 425 F. for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.