<http://schema.org/recipeInstructions>
" Unroll a piecrust. Invert an 8-ounce baking dish on crust and cut out a dough round, 1/4-inch larger than the diameter of the dish. Cut out remaining 7 rounds. Stack rounds between waxed paper; store flat in a freezer bag in refrigerator up to 7 days, or in freezer up to 1 month. Heat milk in a medium saucepan over low heat; keep hot. Melt 1 tablespoon of the butter in a large deep saut\u00E9 pan or Dutch oven over medium-high heat; saut\u00E9 mushrooms 8 to 10 minutes until they are browned and have given off their moisture; remove to a bowl. Melt remaining butter in pan over medium heat; add turkey and onion; saut\u00E9 5 minutes, or until lightly browned. Add frozen vegetables and thyme; cook 2 minutes. Add reserved mushrooms; sprinkle flour over mixture and toss to mix in. Stir in hot milk and bring to a gentle boil. Reduce heat to medium-low and simmer 3 minutes, stirring frequently, until sauce is thickened. Stir in salt and pepper. Transfer mixture to a 4-quart storage container; cover surface of filling with plastic wrap. Refrigerate up to 3 days or freeze 1 1/2-cup portions in small freezer bags up to 1 month. To serve, thaw filling and dough rounds overnight in refrigerator. Heat oven to 425 degrees F. Spoon filling into eight 8-ounce baking dishes; moisten dish edges with water and top with dough, pressing it to moistened edges to adhere. Cut a few vent-hole slits in top of pastry. Bake 25 to 30 minutes, until crusts are golden and filling bubbly. Serve with Mixed Green Salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6491/turkey-pot-pies/>