Prepare double crust recipe for three 9" or 10” pies.
Peel potatoes and dice.
Place potatoes and carrots into water and cook until still firm, approximately 10 minutes.
Remove vegetables and set aside.
In a large Dutch oven melt the butter.
Add onions, leek and celery and sauté till tender.
Add the flour a little at a time to the butter and onion mixture.
Stir and cook for a few minutes to incorporate into the butter mixture.
Slowly add the milk or cream about a quarter cup at a time to the pan.
Then work the turkey broth into the pan the same way.
Keep stirring until milk and broth are fully incorporated into the flour/butter mixture.
Add salt, pepper, thyme and parsley.
Mix in vegetables, potatoes and chopped turkey.
Place your three bottom pie crusts into three 10-inch deep dish pie pans.
Divide the mixture evenly among the three prepared pie pans.
Gently lay the top crust on and press down around the edges to seal.
Roll the edges under and press them a bit harder to ensure they are sealed.
Cut a few slits in the top pie crust to allow steam to escape while cooking.
Bake at 300° about 45 minutes to an hour.
For large oval or 9x13” baking dishes bake about 1 ½ to 2 hours or until done.
If pie crust starts to brown, tent with foil to prevent burning or scorching.
Let stand for 15 minutes before cutting it.
Each pie yields 6 servings.