1/2 c. chopped celery
1/4 c. chopped onion (optional)
1 med. potato, peeled & diced
1/2 tsp. poultry seasoning
1 (10 oz.) pkg. frozen carrots & peas
1/4 c. flour
1/2 tsp. salt
1/4 c. butter
2 c. turkey broth
3 c. cubed turkey
1 (9") pie crust

Cook celery, onion and potato in butter over low heat 3 to 5 minutes or until partially tender but not browned. Add seasonings and flour. Stir in carrots and peas and broth; cook until slightly thickened. Add turkey. Pour into 3 quart casserole. Top with crust and seal edges. Cut steam slits in top and bake in 350 degree oven 25 to 30 minutes or until crust is browned. Serves 8.