Instructions

1. Preheat the oven to 425 degrees F.
2. Melt the butter in a large pot over medium heat and add the chopped celery and onions. Cook for 5 minutes, stirring occasionally.
3. Add the carrots, potatoes and peas and stir.
4. Add the flour and stir until well combined, then cook for 3 more minutes.
5. Add the turkey, salt, pepper, onion powder, and chicken broth and bring to a boil. Lower the heat to low and stir in the milk. The mixture should thicken while it simmers, about 7 minutes. If it is too runny, you can add more flour.
6. Pour the mixture into a pie dish covered with one of the pie crusts, and top with the other pie crust.
7. Bake in the oven for 30 minutes, until the crust is golden brown