Turkey Pot Pie

Step 1

Preheat oven to 425°F (220°C).

Step 2

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.

Step 3

Cook and stir until the vegetables are soft.

Step 4

Stir in the broth.

Step 5

Bring mixture to a boil.

Step 6

Stir in the potatoes, and cook until tender but still firm.

Step 7

In a medium saucepan, melt the remaining 2 tablespoons butter.

Step 8

Stir in the turkey and flour.

Step 9

Add the milk, and heat through.

Step 10

Stir the turkey mixture into the vegetable mixture, and cook until thickened.

Step 11

Cool slightly, then pour mixture into 1 unbaked pie shell.

Step 12

Cover with remaining crust.

Step 13

Flute edges, and make 4 slits in the top crust to let out steam.

Step 14

Place on a cookie sheet.

Step 15

Bake in the preheated oven for 15 minutes.

Step 16

Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.