TURKEY DINNER PIE

1 (15 ounce) pkg Pillsbury All Ready Pie Crusts
1 teaspoon flour
FOR THE FILLING:
1/4 cup chopped onions
1/4 cup margarine or butter
2 tablespoons flour
3/4 cup hot water
1 teaspoon instant chicken bouillon (or 1 chicken bouillon cube)
1/2 teaspoon poultry seasoning
2 cups frozen green beans, thawed, drained
2 cups cubed, cooked turkey or chicken
3/4 cup whole cranberry sauce
1 cup shredded Swiss or cheddar cheese (4 oz)

Prepare pie crust according to package directions for two-crust pie.

Heat oven to 425 degrees F.

In medium saucepan, saute onion in margarine until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add water and bouillon; cook until mixture boils and thickens, stirring constantly. Add poultry seasoning; mix well. Remove from heat; stir in green beans and turkey.

Spoon turkey-vegetable mixture into pie crust-lined pan. Spoon cranberry sauce evenly over turkey mixture; sprinkle with cheese. Top with second crust and flute; cut slits in several places.

Bake at 425 degrees F for 40 to 50 minutes or until golden brown. Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning. Let stand 10 to 15 minutes before serving.

Servings: 8
Source: Pillsbury Harvest Time Pies, Classics 45