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1
Preheat oven to 425 degrees F (220 degrees C).
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2
Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
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3
Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes.
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4
Stir in 1 tablespoon butter until melted.
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5
Pour in chicken broth and bring to a boil.
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6
Add sweet potato; simmer until tender, about 15 minutes.
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7
Stir in peas; reduce heat to low.
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8
Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes.
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9
Pour milk into saucepan with turkey and bring to a simmer.
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10
Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more.
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11
Remove from heat and allow to cool.
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12
Bake bottom crust in preheated oven until lightly browned, about 8 minutes.
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13
Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust.
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14
Roll reserved top crust over turkey filling and pinch edges to seal.
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15
Cut four slits in the top crust for steam to escape.
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16
Return to oven and bake for 15 minutes.
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17
Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.
