Turkey Pot Pie

INGREDIENTS
1 servings Your Whey Protein
1 can condensed chicken broth
1 1/2 cups water
4 medium carrots, thinly sliced
3 medium red potatoes, scrubbed and diced
2 tablespoons olive oil
1 medium onion, chopped
1 cup frozen peas
1/3 cup whole-wheat pastry flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups cooked turkey, chopped
Salt and pepper (optional)
Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes. Preheat oven to 425° F. Heat olive oil in large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Add sauteed onions and peas into broth mixture. Whisk remaining 1/3 cup water with wheat flour and Your Whey Protein. Whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir turkey into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center. Bake until filling is bubbly and crust is browned, about 20 minutes. Season to taste with salt and pepper.