Turkey Pot Pie

Turkey Pot Pie is a savory pie filled with a turkey stew. The pie is traditionally made with carrots, peas, potatoes, celery and herbs that is stuffed inside a flaky crust.

1. 1 pastry dough for a (10 inch) double crust pie
2. 4 tablespoons butter, divided
3. 1 small onion, minced
4. 2 stalks celery, chopped
5. 2 carrots, diced
6. 3 tablespoons dried parsley
7. 1 teaspoon dried oregano
8. salt and pepper to taste
9. 2 cubes chicken bouillon
10. 2 cups water
11. 3 potatoes, peeled and cubed
12. 1 1/2 cups cubed cooked turkey
13. 3 tablespoons all-purpose flour
14. 1/2 cup milk

Preheat the oven to 425 degrees. Take pie pastry dough and roll until flat. Press it into the 10 inch pie pan and put aside. In a large skillet over medium heat, melt 2 tablespoons of butter and then add the celery, carrots, onion, parsley, oregano and a little salt and pepper. Let cook until the vegetables are soft, then stir in the water and bouillon. Bring the mixture to a boil and then stir in the potatoes. In a saucepan, melt the remaining butter while stirring in the turkey and flour. Add the milk and once heated, stir the turkey mixture into the vegetable mixture.

Allow to cook until it gets thick. Once ready, cool slightly and pour the entire mixture into the pie shell. Roll out the top crust and cover over the filling. Fork around the edges to seal the pie and make a few slits on top to allow steam to be released. Bake for 15 minutes and then reduce temperature to 350 and continue to bake for another 20 minutes.