Turkey Pot Pie

Preheat oven to 350 degrees F. Remove pie crusts from freezer (or you can use your own 9-inch pie crust recipe).

Heat 2 Tablespoons of the butter in a large, deep skillet and saute the carrots, celery and onion until until tender. Add the garlic and saute until fragrant, but not brown.

Add the thyme and turkey and season to taste. Cook several minutes until heated through.

Add the remaining 2 Tablespoons of butter and the flour. Cook, stirring frequently, for a couple of minutes, being careful not to burn.

Stir in the turkey gravy and broth and heat to a simmer. Then add the potatoes and cook until tender, about 30 minutes.

Remove from heat and add the frozen peas and parsley. Stir gently to combine.

Place the deep-dish pie crust in a pit plate on a cookie sheet to keep it stable for transfer to the oven. Pour turkey mixture into deep-dish pie crust and cover with the other pie crust. Slit top in several places to let steam escape. Brush top crust with egg wash, if desired.

Bake 35 to 40 minutes, depending on your oven, until top is golden brown. Remove pie from oven and let stand a few minutes before serving.