Homemade Turkey or Chicken Pot Pie | Gail's 4 3 2 1 Pot Pie Recipe

This hearty Pot Pie has 4 cups cubed Turkey or Chicken, 3 medium Potatoes, 2 Large Carrots, 1 rib of Celery, and 1/2 cup of Green Peas!
DIRECTIONS
Cube 4 cups of cooked Turkey or Chicken (about 600 grams)
Peel and dice 3 medium Potatoes
Cut up 2 large carrots and 1 rib of Celery
Cook the Potatoes, carrots and celery in Chicken/Turkey Stock for 6 to 7 minutes to soften.
Season Stock/Broth with 1 Tsp Smoked Paprika and 1 Tsp Poultry Seasoning and 2 Tsp Minced Onion, salt is optional.
Drain vegetables, reserving broth.
Season vegetables with 1/2 - 1 Tsp Thyme, 1 Tsp Poultry Seasoning, 1/2 Tsp Sage, 1/8 Tsp Black Pepper. Add 1/2 Cup canned or frozen Green Peas.
Toss again and place into bottom Pie Crust.
Combine 1 can Cream of Chicken Soup* (I use one with Herbs) with 1/2 to 1 cup of reserved broth.
Stir until very smooth, microwave for 60 seconds if needed.
Pour over Pie filling.
Cover with Top Crust. Make vent slits.
Bake at 400 degrees for ten minutes. Lower oven Temp to 350 degrees and continue cooking for 45 additional minutes, or until bubbling. May need to cover with foil the last 20 minutes to prevent excessive browning.
Let stand for an hour before slicing.
*Cream of Celery also works great in this recipe.
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Recipe by Gail's Kitchen & Garden