Ingredients:
- 2 10” pie crusts (premade) or 1 recipe pastry for a 10” double crust pie
- 4 tbsp butter, divided
- 1 small onion, minced
- ¾ c. celery, chopped
- 2 large carrots, diced
- 3 large potatoes, peeled and cubed
- 2 cups chicken stock
- 3 tbsp dried parsley
- 1 tsp dried oregano
- 1 ½ cups cubed cooked turkey
- 3 tbsp all-purpose flour
- ½ c. milk
Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crust into greased 10” pie pan, and set aside.
- Melt 2 tbsp butter in a large skillet over low heat. Add onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft, stirring occasionally.
- Add chicken broth and bring mixture to a boil.
- Stir in chopped potatoes and simmer until the potatoes are tender but still firm. You should be able to easily pierce them with a knife or fork. Set aside.
- In a medium saucepan, melt the remaining butter. Whisk in flour until smooth, and slowly add milk.
- Add to the vegetable mixture, and mix in turkey. Cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell.
- Place top crust on top of turkey filling, and flute edges to close. Make 4 slits in the top of the crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes or until crust is golden brown.
