Large Turkey Pot Pie
rec.food.recipes/mgmarcks (2001)
Makes one 10 inch pie (8 servings)

1 Pillsbury double crust pie
1-1/2 cups cubed cooked turkey
2 stalks celery, chopped
2 carrots, diced
1 small onion, minced
3 potatoes, peeled and cubed
3 tablespoons dried parsley
1 teaspoon dried oregano
2 cups stock (you can use canned)
3 tablespoons all-purpose flour
1/2 cup evaporated skim milk
Wondra flour for thickening
Margarine for top

Place Pam in a non stick pan. Add the onions, celery, carrots and spices. Saute until the veggies are soft. Stir in the stock. Bring mixture to a boil. Stir in the potatoes and cook until done.

In a separate saucepan, stir in the turkey, mixing well. Add the milk and Wondra to thicken; heat through. Stir the turkey mixture into the vegetable mixture and cook until thickened.

Line a 10-inch pie plate with the bottom crust and brush with margarine before filling. Pour turkey mixture into the unbaked pie shell; add margarine or Molly McButter over filling before putting top crust on.

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. Bake in a preheated 425 degrees F oven for 15 minutes. Lower oven temperature to 350 degrees F and bake for 20 minutes or till crust is golden brown.