TURKEY POT PIE FROM LEFTOVERS

Ingredients
1 pkg of Pillsbury pie dough (2 crusts)
4 tbls butter or margarine
1/2 small yellow onion, chopped fine1 stalk celery, chopped fine
2 carrots, diced
2 potatoes, peeled and cubed
1 cup of peas, canned or frozen
1 cup of corn, canned or frozen
1 tbls dried parsley
1 tsp dried oregano
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste
1 cup Swanson chicken broth
1 cup Chardonnay
2 cups cooked turkey, small pieces/shreds
3 tbls Pillsbury all-purpose flour
1/2 cup milk

DirectionsPreheat oven to 350 degrees F.  Roll out bottom pie crust and place in the 10 inch pie pan.  Layer the potatoes, onion, celery, peas, corn, carrots, parsley, oregano, paprika, garlic powder, salt and pepper into the crust in the pie pan.  In a medium saucepan, melt the 4 tbls. of butter/margarine. Slowly stir in the turkey and flour, then add the milk, Chardonnay, and chicken broth and cook over medium heat until thoroughly combined, about 5-8 minutes.  Pour the turkey mixture over the vegetable mixture in the pie pan, and cook.  Roll out the top crust, and place on top of filling.  Pinch edges of top and bottom crusts together, and make 4 small slits in the top crust to let out steam.
Bake in the preheated oven for 35-40 minutes until crust is golden brown.