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1
Thaw Puff Pastry dough (one sheet makes 2 pie tops) according to package instructions.
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2
Place frozen pie crusts on a large baking sheet to catch filling in case it spills.
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3
You will need one large saucepan and one medium saucepan.
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4
Preheat oven to 400 degrees F.
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5
Melt 2 tablespoons butter in the large skillet over medium heat. Add the onion, celery, carrots, parsley, oregano (crush in between fingers over skillet) and salt & pepper. Cook and stir until vegetables are soft. Stir in the chicken broth and bouillon. Bring mixture to a boil. Stir in the potatoes and cook until tender but still firm.
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6
In the medium saucepan, melt the remaining 2 tablespoons butter. Stir in the cooked turkey or chicken and fold in the flour. Season with salt & pepper to taste. Add the milk and heat through.
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7
Add the turkey mixture into the vegetable mixture and cook until sauce thickens. Remove from heat and cool slightly.
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8
Roll out the defrosted puff pastry sheet onto a floured work surface. Use rolling pin to flatten into a large rectangle, large enough to cover two pies and cut in half evenly.
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9
Pour pie filling into pie crusts and cover with puff pastry dough. Flute edges and make slits in the top crust to let out steam. With extra dough, you can make little leaves to decorate top of pies in between slits.
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10
Bake for 15 minutes at 400 degrees. Then, reduce oven temperature to 350 degrees and continue baking until crust is golden brown.
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11
Have one for dinner and one to gift or freeze it for later.
