Steve's Favorite Turkey Pot Pie

What to do with left over Thanksgiving turkey?  That's always a dilemma so this year after Thanksgiving I decided to make a pot pie.  It was a HIT!  I tried it later and used the already cooked turkey breast and cubed it and it was not a hit with the man.  He said it tasted "too processed" so... we bought a small turkey breast that needed to be cooked (just like at Thanksgiving - only on a smaller scale).  I did that over the week-end and shredded it to have it when I needed.

I looked at a recipe from All Recipe and then adapted to my taste! :)

Ingredients:
2 pie shells
4 Tablespoons butter
1 small onion, minced
2 stalks celery, chopped
3 Tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
salt & pepper to taste

(Actually - I use all spices "to taste"  I probably use less parsley and a little more oregano.  I never measure but if you do - this will be great!)
2 cubes chicken bouillon
2 cups water
3 small potatoes, peeled & cubed
1 small package of mixed vegetables (picsweet has a mixed vegetables for soup that I LOVE - I probably use 1/2 of the bag - again you can add as much or little veges as you like)
2 cups shredded turkey (or as much or little as you would like)
3 Tablespoons flour
1/2 cup milk

1.  Preheat oven to 425 degrees.  Roll out bottom pie crust in 10" pie plate.

Add 2 Tablespoons butter and melt in a skillet over medium heat.  Add onion, celery and spices until soft.  Stir in bouillon and water.  Bring to a boil.  Stir in frozen vegetables and add potatoes.  Cook until potatoes are tender but firm.

In medium saucepan melt remaining 2 Tablespoons of butter.  Stir in flour and milk.  When slightly thickened, add turkey and coat with mixture.  If mixture gets too thick just add a little water.  Stir mixture into skillet until thickens.  Sometimes I have to add a little more water depending on how much veges I add.

Pour into pie shell and cover with 2nd pie shell.  *** Because I add a lot of vegetables, I always have enough for 2 pies.  I put the remainder in a freezer bag and pour it in pie crusts when I am ready for another one****

 Cut slits in the top.

Bake at 425 for 15 minutes, then at 325 for 20 minutes.  I let my pie sit about 5 minutes before I cut and serve!