Turkey Pot Pie

Jacquelynn Sokol

2 T. Butter

1/2 onion

1 T. parsley

2 c. water

1/2 c. milk

1 tsp. oregano

2 celery stalks, sliced

2 carrots

2 cubes chicken bullion

3 T. Flour

1½ potatoes

1-2 lb. turkey

Cook Turkey or just use leftover turkey. Cut into smaller pieces. Add flour and milk. Sauté veggies with spices and butter in separate pan. Combine the Turkey with the veggies. Add water, bullion and cooked potatoes. Put inside the Sokol piecrust recipe. Bake for 15 minutes at 425 degrees. Then 20 minutes at 350 degrees. All ingredients can be increased or decreased according to your own personal taste.