Chicken or Turkey Pot Pie

This is our favorite pot pie recipe so far. I've made Pot Pie Wellington by using puff pastry sheets as the crust instead of traditional pie dough, and that's very tasty also.

Chicken/Turkey Pot Pie

1 recipe for a double pie crust (or 2 pre-made pie crusts)
4 Tb butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 potatoes, peeled and cubed
1 Tb dried parsley
1 tsp dried oregano
salt and pepper to taste
2 C chicken broth
1 1/2 C cooked, cubed chicken or turkey
3 Tb flour
1/2 C milk

1. Preheat oven to 425 degrees F. Roll out bottom pie crust in a deep pie dish and set aside.
2. Melt 2 Tb butter in a large skillet over med heat. Add the onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the carrots are tender.
3. Add chicken broth and bring to a boil. Add potatoes and cook until they are tender but still firm.
4. In a medium saucepan, melt the remaining 2 Tb butter over med-low heat. Stir in the flour and cook about 1 minute until it bubbles. Gradually add milk, stirring constantly. Cook until slightly thickened. Stir in chicken or turkey.
5. Stir chicken/turkey mixture into vegetable mixture. Cook over med heat until thickened.
6. Cool slightly, then pour into bottom unbaked pie shell. Roll out the top pie crust and place on top of filling. Flute and seal the edges and make 4 slits in the top to let out steam.
7. Bake for 15 minutes at 425 degrees, then reduce temperature to 350 degrees.
8. Continue baking at 350 degrees for about 20 minutes, or until crust is golden brown.