Coley's Chicken/Turkey Pot Pie

Yum! Typically do this with turkey after Thanksgiving - soooo yummy! This is Coley Patton's recipe with a few modifications.

4 c cooked chicken or turkey
1 medium onion - chopped
2 stalks celery (I typically skip this)
4-5 large carrots - sliced thin & cooked until crisp-tender
3-4 potatoes - diced & cooked til crisp-tender
2 cubes chicken bullion (I typically use around 2 t Organic Better than Boullion)
Pastry for 10" pie
2 cans cream of chicken or mushroom soup (I make my own with a rue, cream or milk, thyme & fresh nutmeg and sauteed creminis)
1.5-2c milk
1 package frozen peas (have also used fresh peas)
1 t salt
pepper
poultry seasoning

Put chicken/turkey in a 13"x9" pan. Sautee onion & celery until tender (I sometimes add cremini mushrooms here too). Add these to chicken. Add cooked carrots & potatoes. Add peas mix gently. Sprinkle with salt, pepper & poultry seasoning. Combine 1.5 c milk with the soup (cream sauce) & chicken boullion. Heat through. Pour over chicken mixture (add additional milk if veggies aren't covered) top with pastry and make slits. Bake at 425 degrees until browned - about 30-45 minutes.

Have done with crust on top & bottom - also yummy.