Zippy Turkey Pot Pie

Makes 6 servings

3/4 cup milk
1/4 cup MIRACLE WHIP Dressing
1 tablespoon flour
3 cups chopped cooked turkey (about 1 pound)
1 (10 ounce) package frozen mixed vegetables (peas, carrots,
    green beans, corn, lime beans), thawed
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup chopped onions
1 ready-to-use refrigerated pie crust (1/2 of 15-ounce package)

PREHEAT oven to 400 degrees F.

Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 minutes or until sauce is thickened, stirring after each minute. Add turkey, mixed vegetables, cheese and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.

PLACE crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate. Cut several slits in crust to allow steam to escape. Transfer to baking sheet.

BAKE 30 minutes or until golden brown.

Substitute
Prepare as directed, using MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Creative Leftovers
Put those leftovers to good use! Last night's cooked chicken or ham would taste great in this steaming pot pie. Just prepare as directed, substituting leftover chopped cooked chicken or ham for the turkey.

Nutrition (per serving): Calories 440; Total fat 24g; Saturated fat 8g; Cholesterol 75mg; Sodium 490mg; Carbohydrate 26g; Dietary fiber 2g; Sugars 5g; Protein 29g; Vitamin A 50%DV; Vitamin C 0%DV; Calcium 20%DV; Iron 15%DV

Recipe and photograph courtesy of Kraft Foods - used with permission.