1982 TURKEY POT PIE

Pastry ( recipe below)

1 package (10 ounces) frozen peas and carrots
1/3 cup margarine
1/2 cup baking mix
1/3 cup chopped onion
1/2 teaspoon pepper
1 can (10 ounces) cream of chicken soup
1 cup milk
2 cups cut-up cooked turkey

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in saucepan over low heat until melted. Mix in baking mix, onion and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in soup and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; reserve. Prepare pastry.

PASTRY
2 1/3 cups baking mix
1/3 cup margarine, softened
1/4 cup boiling water

Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Divide dough into halves. Press half firmly with floured hands in 9-inch pie plate, bringing dough onto rim of plate. Flute if desired. Spoon turkey filling into pastry. Roll remaining dough into 8-inch circle. Cut into 6 wedges; place wedges on filling. Cover edge with 3-inch strip of foil to prevent excessive browning. Bake at 425 for 25 minutes, until crust is light brown. Makes 6 servings.