Preparation time: 30 min or so
Cooking time: 35 minutes
Serves: 6 to 8
1 recipe sour cream pastry (recipe below)
4 tablespoons butter
1 small onions minced
2 stalks celery chopped
2 carrots diced
3 tablespoons dried parsley
1 teaspoon dried oregano
Salt and pepper to taste 2 cubes chicken bouillon
2 cups water
3 bigs potatoes peeled and cubed
1 1/2 cups cooked turkey cubed
3 tablespoons all purpose flour
1/2 cup milk
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Sour Cream Pastry:
2 1/4 cup flour
1 tsp salt
12 tbsp chilled unsalted butter (or use salted butter and leave out the salt.) (12 tbsp is 3/4 of a cup or 6 oz.)
1/2 cup sour cream
1 tsp soft butter (for greasing pan if necessary)
Sift flour & salt. Drop butter into 1/4" bits and work with hands till it looks like coarse meal. In separate bowl, mix the egg and sour cream. Mix into flour with your fingers till its soft and pliable. Wrap in wax paper and refrigerate 1 hour. Cut in half. Each half makes the top and bottom crust for one pie.