Recipe: Large Turkey Pot Pie

Large Turkey Pot Pie
rec.food.recipes: mgmarcks
Makes 1 -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.

Brush the bottom crust with margarine before filling and add margarine or Molly McButter over top before putting top crust on. 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.

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.