Ingredients

• 1 recipe pastry for a , 10 inch
• 4 tablespoons butter , divided
• 1 small onion , minced
• 2 stalks celery , chopped
• 2 carrots , diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubess chicken bouillon
• 2 cups water
• 3 potatoes , peeled and cubed
• 1.5 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 0.5 cups milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.
3. 3 Melt remaining 2 tablespoons butter in a medium saucepan; stir in turkey and flour. Add milk, and stir until heated through. Stir turkey mixture into vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into unbaked pie shell. Roll out top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. 4 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 and filling is bubbling.

Nutrition per serving