2 frozen 9-inch pie shells
3 tbsp. butter
1/2 c. diced potatoes
1/2 c. chopped onions
1/4 c. sliced celery
1/4 c. sliced carrots
1/4 c. frozen peas
1 (10 3/4 oz.) can cream of chicken soup
1/4 tsp. ground white pepper
1/4 tsp. ground sage
1/4 tsp. ground rosemary
1 (12 1/2 oz.) can white chunked turkey

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