Here’s my turkey pot pie recipe. 

• Double Pie Crust for 9 inch pie 
• 4 TBSP Butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 large carrots, chopped
• 1 teaspoon dried oregano
• salt & pepper to taste
• 2 Cups turkey stock - (chicken stock/broth will work)
• 3 small potatoes, peeled and cubed
• 1 1/2 Cups peas
• 1/2  Cups sliced mushrooms 
• 2 Cups cooked turkey cubed
• 3 TBSP flour
• 1/2 C milk

Preheat oven to 425 degrees Fahrenheit. Roll bottom pie crust and place in the bottom of a 10 inch pie pan.

Melt 2 Tablesppons butter in a large skillet with onion, celery, carrots, oregano, salt and pepper. Satue until onions are transparent. Add the stock and bring to a boil. Add the potatoes and cook until they are soft, if using fresh mushrooms add those now. After the potatoes are soft add peas and canned mushrooms if using those.

In a medium saucepan, melt remaining butter. Stir in turkey and flour. Add the milk and heat through. Add this mixture to the veggies in the skillet and mix well. Cook until thickened.

Pour the mixture in the pie crust. Top with pie crust and slit the top 4 times, to let out steam

Bake in preheated oven for 15 minutes. Then reduce heat to 350 degrees and bake for an additional 20 minutes or until crust is golden brown. Allow to cool 10 minutes before cutting into.

Note: To make individual pies like I did in yesterday’s post, I simply cooked at 350 degrees for about 45 minutes – you may need to adjust the time based on the depth of your containers.