Perfect for using up leftover turkey and vegetables!
Pastry dough for 9-inch double-crust pie* 1/2 cup dairy-free, soy-free margarine 1/2 cup flour 1 tsp. salt Dash of pepper 1/4 cup plus 1/3 cup soymilk, divided 2 cups chicken broth* 3 cups cooked turkey, cubed 3 potatoes, cooked, peeled, and cubed 1 (16-oz.) package frozen mixed vegetables 1/2 tsp. dried thyme
Preheat oven to 375°. Divide the pastry dough in half. Roll out half of the dough on lightly floured surface into 14-inch circle. Gently fit rolled-out dough into 2-qt. deep-dish casserole; set aside. Trim pastry to 1-inch from edge of dish; set 1-inch strip aside. Roll out remaining dough on lightly floured surface into 10-inch circle; set aside.
In medium saucepan, melt margarine. Add flour, salt, and pepper, and stir until combined. Slowly add 1/4 cup soymilk and chicken broth.
Cook over medium heat, stirring until thick and smooth. Remove from heat and pour into large bowl.
Add 1/3 cup soymilk; mix well. Stir in remaining ingredients. Spoon into pie crust.
Cover casserole dish with 10-inch pastry circle and fold 1-inch strip around the top edges of the pastry. Crimp to seal, and cut four slits in top to vent. Brush pastry with water. Bake 60 to 70 minutes, or until golden brown. Let stand 10 minutes before serving.
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