In a saucepan, melt butter over medium heat. Add onion, carrots, potatoes and celery. Cook until softened, about 5-7 minutes. Add seasonings, herbs and 1-1/2 cups stock. Blend flour into remaining stock; stir into hot vegetable mixture. Bring to a boil and simmer 8-10 minutes, stirring until thickened. Remove bay leaf. Stir in peas and turkey. Spoon into 9-inch pie crust. Fit second pie crust over the top and seal edges. Cut vents in center for steam to escape. Brush top pastry with milk. Bake in a preheated 400° oven for 10 minutes. Immediately reduce oven temperature to 350° and bake for 20-25 minutes or until the pastry is golden brown and filling is bubbly.

Recipe from National Turkey Federation