Turkey (or Chicken) Pot Pie

This is one of my favorite recipes! I can't take credit for it since I got it off of allrecipes.com but it's great! (It is a really great way to use up some leftover turkey or chicken - keep that in mind for Thanksgiving!) I added the pie crust recipe on the bottom, I got that one from my boss at the BYU Library - he made the BEST pies!

Turkey Pot Pie I
Prep Time: 20 MinutesCook Time: 1 Hour
Ready In: 1 Hour 20 MinutesYields: 8 servings
"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!"

INGREDIENTS:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. 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.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then 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.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Awesome Pie Crust Recipe

(8” or 9” two-crust pie)
2 C. flour
1 tsp. salt
heaping 2/3 C. shortening (butter flavored Crisco is best)
7-8 Tbsp. water

Blend flour and salt. Cut in shortening thoroughly. Sprinkle in water 1 or 2 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (may be slightly sticky). Divide into two balls. Roll out on flour dusted surface.