Turkey Pot Pie

Turkey Pot Pie (originally from Allrecipes)

Serves 8. [1]

1 recipe pastry for a (10 inch) double crust pie [2]
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt & pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled & cubed
1 1/2 cups cooked turkey
3 tablespoons all-purpose flour [3]
1/2 cup milk [3]

1. Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10-inch pie pan and set aside. [4]
2. Melt 2 tablespoons butter in large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt & pepper. [5] 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. [6]
3. 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. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of the filling. Flute edges and make slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.

Notes:
[1] I followed the recipe and it made so much filling I ended up making TWO complete pie/casseroles. (Of course my pie pan was only 8".)
[2] I made one with a refrigerated/frozen pie crust and the second (emergency) one was made with crescent roll dough. Both were good, but the crescent roll dough flavors slightly overpowered the filling.
[3] Having read other reviews, I doubled these to make more sauce (you also should add more butter--maybe not double, but more than 2T). It still wasn't enough--at least my family thought pot pie should have a runnier sauce than this did.
[4] I baked the bottom for just about 5 minutes....to firm it up and give it a slight head start before putting the filling in.
[5] I thought the veggies overtook the turkey....I'd probably make less veggies next time, same amount of turkey.
[6] I would not cook the potatoes--just heat them--especially if you cube them small. They were almost too cooked by the time the dish was done.
[7] This reheats well. I cooked it covered to have more control over the browning of the top shell.