1 tablespoon butter
1 small sweet onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup potatoes, peeled and chopped
1/2 cup celery, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
pinch black pepper
1 bay leaf
2 cups turkey broth
1/3 cup flour
1 cup frozen peas
2 cups cooked turkey, chopped
2 9-inch pie crusts
2 tablespoons milk
1. In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes.
2. Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture.
Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey.
3. Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk.
4. Bake in a preheated 400 degree F oven for 10 minutes. Immediately reduce oven temperature to 350 degrees F and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.