• 1 small onion, chopped
• 1 medium carrot, chopped
• 1/2 cup diced peeled potato
• 1/4 cup chopped celery
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1 cup chicken broth
• 2 cups cubed cooked turkey (I had leftover smoked turkey)
• 1/2 cup frozen peas
• 1 sheet refrigerated pie pastry

In a large saucepan, sauté the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; pour mixture into an ungreased pie plate.  Unroll the refrigerated pie crust and place over filling. Trim, seal and flute edges; cut slits to vent.

Bake at 375° 32 minutes or until golden brown. Let stand for 10 minutes before serving.  Serves 4.

1 serving (prepared with reduced-sodium broth) equals 575 calories, 30 g fat (15 g saturated fat), 98 mg cholesterol, 837 mg sodium, 46 g carbohydrate, 2 g fiber, 28 g protein. (NI per Taste of Home)