1 sweet pie crust (no sugar), or double recipe savory pie crust.
4 tbsp. butter, divided
1 sm. onion, minced
2 carrots, peeled and diced
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
2 tbsp. chicken bouillon
2 c. water or chicken stock
3 potatoes peeled and cubed
1 1/2 c. cooked turkey
3 tbsp. flour
1/2 c. milk
Preheat oven to 425 F. Roll out bottom pie crust. Press into 10″ pie plate. Set aside.
Melt 2 tbsp. butter in a large skillet over med. heat; add the onion, carrots, peas, corn and spices. 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.
In a med. saucepan, melt the remaining 2 tbsp. butter. Stir in the turkey and flour. Add the milk and heat through. Stir the turkey mixture into the veggie mixxture and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out top crust and place on top of filling.
Bake in preheated oven for 15 min. Reduce temp to 350 and bake for another 20 min.
