1 recipe pastry for a (10 inch) double pie crust
2 Tbsp butter
1 small onion, minced
2 ribs celery, chopped
2 carrots, diced
2 small potatoes, peeled and cubed
1 1/2 cups cooked chicken (or turkey), cubed
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dried oregano
salt & pepper, to taste
1 (14.5 oz) can chicken broth
1 1/2 Tbsp cornstarch
1/2 cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, poke holes in it and bake according to pie crust recipe directions (approx. 10-12 minutes). Set aside. Melt butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, rosemary, salt and pepper. Cook and stir until vegetables are soft. Stir in broth and bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Stir in chicken and heat through. In a separate bowl, combine cornstarch with milk and add to the vegetable mixture. Cook until thickened. Cool slightly, then pour mixture into the baked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in top crust to let out steam. Brush with egg wash, and cover the edges with aluminum foil (so edges don't darken to much). Bake in oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 more minutes, or until crust is golden brown and heated through.
***FREEZER INSTRUCTIONS***: After applying egg wash to top crust, allow to dry and cool. Cover tightly with aluminum foil and place in freezer.
***TO COOK FROM FROZEN***: Thaw (completely!). Bake in preheated (425 degree) oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 30 more minutes, or until crust is golden brown and heated through.