Turkey Pot Pie

1-tablespoon vegetable oil

1 medium onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 celery stalk, cut into 1/2-inch pieces

2 tablespoons all-purpose flour

1/2 teaspoon dried thyme

1 (14 1/2-ounce can) chicken broth

3 cups cubed cooked turkey

1 (10-ounce) package frozen peas and carrots

Salt

Ground black pepper

Dough or prepared piecrust for 9-inch single crust pie

Preheat oven to 400 degrees F. Lightly grease a shallow 1 1/2 quart baking dish. Heat vegetable oil in large skillet. Sauté onion, pepper, and celery until lightly browned--about 4 minutes. Stir in flour and thyme. Gradually add broth. Cook until thickened, stirring constantly. Add turkey, peas, and carrots; taste and add salt and pepper. Roll out dough to fit top of baking dish and overhang 1/2 inch. Transfer turkey mixture to baking dish; brush edge of dish with a little of the sauce and place pastry on top. Press edges to seal; cut 1/2-inch slit in center of crust. Place baking dish on rimmed baking sheet; bake until crust is golden brown--about 12 to 15 minutes. Makes 4 Servings