2 frozen 9" deep dish pie shells
3 tbsp. butter
1/2 c. diced peeled potatoes
1/2 c. chopped onions
1/4 c. sliced celery
1/4 c. sliced carrots
1/4 c. frozen peas
1 c. cream of chicken soup
1/8 tsp. pepper
1/4 tsp. sage
1/4 tsp. rosemary
1 can (12 1/2 oz.) white chunk turkey

Thaw pie shells. Melt butter in large skillet. Add vegetables and saute for 5 minutes. Mix soup, spices and turkey into vegetable mixture. Pour into pie shell and cover with top crust. Press edges together. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes.