Turkey Pot Pie

A perfect way to use up left over turkey.

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
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 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk

Preheat oven to 425 F (220 C). Roll out bottom pie crust and place in the 10
inch pie pan and set aside. Place 2 tablespoons of the butter in a large
skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper.
Cook and stir until the vegetables are soft. Stir in the bouillon and water.
Bring mixture to a boil. Stir in the potatoes, and cook until tender but still
firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the
turkey and flour. Add the milk, and heat through. Stir the turkey mixture
into the vegetable mixture, and cook until thickened. 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 in the preheated oven for 15 minutes. Reduce oven temperature to 350 F
(175 C) and continue baking for 20 minutes, or until crust is golden brown.

Source: <http://christmas.allrecipes.com/az/TurkeyPotPie.asp>

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