Ingredients
2
tablespoons butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1
cup half-and-half
1
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon curry powder
1/4
teaspoon salt
1
can (10 3/4 oz) condensed cream of chicken soup
2 3/4
cups chopped cooked turkey breast
1 2/3
cups frozen mixed vegetables (from 12-oz bag), thawed
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
tablespoons coarsely chopped slivered almonds
Preparation
Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
Bake 30 to 35 minutes or until crust is golden and filling is bubbly.
