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1
Preheat oven to 350 degrees F. Remove pie crusts from freezer (or you can use your own 9-inch pie crust recipe).
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2
Heat 2 Tablespoons of the butter in a large, deep skillet and saute the carrots, celery and onion until until tender.
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3
Add the garlic and saute until fragrant, but not brown.
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4
Add the thyme and turkey and season to taste.
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5
Cook several minutes until heated through.
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6
Add the remaining 2 Tablespoons of butter and the flour.
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7
Cook, stirring frequently, for a couple of minutes, being careful not to burn.
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8
Stir in the turkey gravy and broth and heat to a simmer.
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9
Then add the potatoes and cook until tender, about 30 minutes.
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10
Remove from heat and add the frozen peas and parsley.
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11
Stir gently to combine.
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12
Place the deep-dish pie crust in a pit plate on a cookie sheet to keep it stable for transfer to the oven.
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13
Pour turkey mixture into deep-dish pie crust and cover with the other pie crust.
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14
Slit top in several places to let steam escape.
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15
Brush top crust with egg wash, if desired.
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16
Bake 35 to 40 minutes, depending on your oven, until top is golden brown.
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17
Remove pie from oven and let stand a few minutes before serving.
