Preheat your oven to 375°F. Peel and cut up potatoes, put them in a pan, cover with water and simmer until fork tender or at lease half way done (about 15 minutes).

While that’s happening, make the crust. In a large bowl stir together the flour and salt. Cut in the butter with a fork or a pastry cutter until crumbly. Then add water and mix with your hands until smooth. 

Divide dough into 2/3 and 1/3 portions. Roll the 2/3 section of dough 1/8” thick and wide enough to fit your pan with just enough to trim off the edges. I used a 8” square and 2” deep casserole dish, but you can use a round deep pie pan as well. Fold your dough in half so it’s easier to handle, then place it in your dish.

Heat a deep skillet on med/high. Melt 3 Tablespoons of butter. Add onions, carrots and celery and cook until carrots are slightly tender. Then add 3 Tablespoons flour and cook for about 2 minutes or until bubbly. Stir in minced garlic and cook for one more minute. Pour chicken stock and milk into the skillet. Add thyme and continue cooking, stirring occasionally until sauce thickens which will take about 3 to 5 minutes. Add Turkey and remaining veggies including the cooked and drained potatoes. Season with salt and pepper to taste. Gently pour filling into prepared pie crust. Roll remaining 1/3 dough portion and either place it on top, crimp edges and cut small slits for steam to vent, or use cookie cutters/presses to make a decorative crust. Lightly brush the top crust with milk and bake for 35 minutes or until golden brown.

Pour chicken stock and milk into the skillet. Add thyme and continue cooking, stirring occasionally until sauce thickens which will take about 3 to 5 minutes.

Add Turkey and remaining veggies including the cooked and drained potatoes. Season with salt and pepper to taste.

Gently pour filling into prepared pie crust.

Roll remaining 1/3 dough portion and either place it on top, crimp edges and cut small slits for steam to vent, or use cookie cutters/presses to make a decorative crust.

Lightly brush the top crust with milk and bake for 35 minutes or until golden brown.