Turkey Pot Pie

I got this recipe off of allrecipes.com, and it turned out REALLY good. I pretty much followed the recipe, but I did cook the bottom crust for about 5 minutes before filling it, just to be sure it didn't end up soggy. I also eliminated the celery (we didn't have any), used only two potatoes (three sounded like a ton), and added some corn (we had a little left in the freezer I needed to use up). I'm sure it'd be great with whatever veggies you felt like throwing in there. I liked the recipe because it's completely homemade, no canned veggies or soup or anything. I also made homemade pie crust, which recipe I'll include at the end of this post. So here it is:

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.

And here's the pie crust recipe. It's just the basic recipe from the Better Homes and Gardens cookbook, but it's always turned out exceptionally well for me. I think the key is to not mix it more than you have to:

Pastry for Double-Crust Pie
2 1/4 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
8 to 10 T. cold water

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 T. of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with the rim of the pie plate.
Roll remaining dough ball into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling; trim to 1/2 cinch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.