TURKEY (CHICKEN) POT PIE

1 cup Miracle Whip                

1/4 cup flour

1/4 tsp. pepper

2 tsp. chicken bouillon

1 1/2 cups milk

2 cups chicken or turkey gravy

2 cups chopped turkey or chicken

2 (10 oz.) frozen mixed vegetables, thawed & drained

1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)

Mix dressing, flour, bouillon and pepper in saucepan.  Gradually stir in milk until smooth.  Stirring frequently, cook on medium-low heat until mixture thickens.  Add gravy, turkey and vegetables.

Place 1 pie crust into deep 10-inch pie plate.  Spoon mixture into pie plate.  Cover with 1 pie crust; seal and flute edge.  Cut several slits to permit steam to escape.  Cut any remaining pie crust into decorative shapes and place on pie.  Place pie on cookie sheet.  Bake at 425° for 30-35 minutes or until browned.