Sage And Turkey Pot Pie Soup

• 2 tablespoon butter
• 1 cup chopped onion
• 2 packages mccormick turkey gravy mix
• 2 tablespoon flour
• 1 tablespoon mccormick rubbed sage
• 1 teaspoon mccormick garlic powder
• 2 cup kitchen basics all natural unsalted chicken stock
• 2 cup half-and-half
• 2 cup chopped roast turkey
• 2 cup frozen mixed vegetables
• 1 package (14 ounces) refrigerated pie crusts, (2 crusts)

1. Preheat oven to 450°F.
2. Melt butter in medium saucepan on medium-high heat.
3. Add onion; cook and stir 5 minutes or until tender.
4. Add flour, Gravy Mixes, sage and garlic powder; stir with wire whisk until well mixed.
5. Gradually stir in broth and half-and-half until well blended.
6. Bring to boil.
7. Reduce heat to low; simmer 5 minutes or until slightly thickened, stirring occasionally.
8. Stir in turkey and mixed vegetables; simmer 5 minutes or until heated through, stirring occasionally.
9. Meanwhile, unroll pie crusts.
10. Cut out 3 large circles from each crust.
11. Place on baking sheet.
12. Bake 8 to 10 minutes or until golden brown.
13. To serve soup, ladle into soup bowls and top each with 1 crust.