Unfold pie crust; follow package directions for two-crust pie. Heat oven to 425°F.

In a medium saucepan, melt margarine. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper, stir until well blended. Gradually add broth and milk; cook, stirring constantly until bubbly and thickened. Stir in turkey and vegetables; remove from heat.

Spoon filling into crust. Place second crust over filling and flute; cut slits in top crust.

Bake 425°F for 30 to 40 minutes or until crust is golden brown.