Turkey Pot Pie

pie pastry for one 10 inch double crust
1 1/2 cups cubed turkey
2 celery stalks, chopped
2 carrots, diced
1 small onion, minced
3 medium potatoes, peeled and cubed
3 Tbls parsley flakes
1 teaspoon oregano
salt
ground black pepper
2 tablespoons instant bullion or 2 bullion cubes
4 tablespoons butter
2 cups water
3 tablespoons all-purpose flour
1/2 cup milk
                 
1. Roll out bottom pie crust and place in the 10 inch pie pan
   and set aside. 
2. Place 2 tablespoons of the butter in a skillet. Add the
   onions, celery, carrots and spices. Sauté‚ until the
   veggies are soft. Stir in the bullion and 2 cups of water.
   Bring mixture to a boil. Stir in the potatoes and cook
   until done. 
3. In a separate sauce pan melt the remaining 2
   tablespoons butter, stir in the turkey and flour, mixing
   well. Add the milk and heat through. Stir the turkey
   mixture into the vegetable mixture and cook until
   thickened. Pour mixture into the unbaked pie shell. Roll
   out the top crust and place on top of filling. Flute edges
   and make 4 slits in the top crust to let out steam. 
4. Bake in a preheated 425 degrees F oven for 15 mins. Lower
   oven temperature to 350 degrees F and bake for 20 mins or
   until crust is golden brown.