1 (10in) double crust pie
4 Tbs butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 Tbs dried parsley
1 tsp dried oregano
salt and pepper to taste
2 c chicken bouillon
2 c water (or just 2 c chicken broth)
4 potatoes, peeled and cubed
1 1/2 c cubed cooked turkey
3 Tbs flour
1/2 c milk


Preheat oven to 425. Roll out crust, press into a 10 in pan, and set aside.

Melt 2 Tbs butter in a skillet ,add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook til the veg are soft.
Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

Melt the last 2 Tbs butter. Stir in the turkey and flour. Add the milk, and heat through.
Stir the turkey mixture into the vegetable mixture, and cook til thickened. Cool slightly, then pour mixture into the unbaked pie shell.

Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake for 15 minutes. Reduce oven temp to 350 ,and baking for 20 min,til crust is golden.

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You can also use stuffing as the top layer and skip a 2nd crust

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This sounds yummy! Thanks Trudy