“This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F (220°C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
  3. Cook and stir until the vegetables are soft.
  4. Stir in the broth.
  5. Bring mixture to a boil.
  6. Stir in the potatoes, and cook until tender but still firm.
  7. In a medium saucepan, melt the remaining 2 tablespoons butter.
  8. Stir in the turkey and flour.
  9. Add the milk, and heat through.
  10. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  11. Cool slightly, then pour mixture into 1 unbaked pie shell.
  12. Cover with remaining crust.
  13. Flute edges, and make 4 slits in the top crust to let out steam.
  14. Place on a cookie sheet.
  15. Bake in the preheated oven for 15 minutes.
  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.

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