Turkey Pot Pie
A perfect way to use up left over turkey.

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 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 2 tablespoons of the butter in a large skillet.
Add the onion, celery, carrots, parsley, oregano, 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.