Ingredients
Original
recipe makes 1 10-inch pie
1 recipe pastry for a (10 inch) double crust
pie
5 tablespoons butter
1 onion, minced
2 stalks celery, chopped
3 carrots, diced
4 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
3 cups water
4 potatoes, peeled and cubed
2 cups cooked turkey, cubed
4 tablespoons all-purpose flour
1/2 cup milk
Directions
1.Preheat
oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in
the 10 inch pie pan and set aside.
2.Place 3
tablespoons of the butter in a large skillet. Add the, parsley, oregano, onion,
celery, carrots 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.
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. 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.
4.Bake in
the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F
(175 degrees C) and continue baking for 20 minutes, or until crust is golden
brown.