Turkey Pot Pie

2 pie crusts - unbaked
2-4 cups left-over turkey, shredded
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and diced (1/4 inch thick)
2 stalks celery, diced 
1 potato, peeled and diced
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)

Heat oven to 400 degrees F.  Place oil in a stock pot, turn heat to medium high. Add the potatoes, carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper. Place the vegetables into a large bowl with the shredded turkey and set aside.

Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute. Whisk in the chicken broth, milk and garlic. Bring to a simmer, continuing to simmer until sauce thickens. Season with salt and pepper.

Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley. Line a 9x13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan. Pour the chicken mixture into the pan and top with second crust. 

Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.