Ingredients

• 2 Tbsp Olive Oil
• 1 Onion
• 2 Stalks of Celery, Chopped
• 3 Carrots, Chopped
• 2 Potatoes, peeled and cubed
• 1 Tbsp Thyme
• Salt and Pepper to taste
• 2 Tbsp Chicken Bouillon (or 2 cubes)
• 2 Cups of Water
• 2 Cups of Turkey shredded or cubed
• 2 Tbsp Butter
• 3 Tbsp Flour
• 1/2 cup Milk

Instructions

1. Preheat oven to 400 degrees.
2. Place 2 tablespoons of oil in a large skillet. Add the onion, celery, carrots and potatoes, thyme, salt and pepper. Cook and stir until the vegetables are tender.
3. Add bouillon and water and bring mixture to a boil and reduce heat to low.
4. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 3 tablespoons of flour. Stir until ingredients are pasty. Add ½ cup of Milk and whisk together.
5. Pour flour mixture into the vegetable mixture and stir until sauce thickens.
6. Add 2 cups of Turkey and turn off heat.
7. In a 9in Pie Pan, Layout one Pillsbury pie crust
8. Add mixture over top of the pie crust. *Key is to ensure the mixture is warm – if it’s too hot, your pie crust will come out soggy.
9. Take remaining Pie crust and roll out and place over top of the filling.
10. Use a fork around the edge to mend crust together. Add about 4 slits to the top crust to let out the steam
11. Bake in preheated over for 35-45 minutes, until crust is golden brown.