In a saucepan, melt butter over medium heat. Add onions, carrots, potatoes and celery. Cook until softened, about 5 to 7 minutes. Add seasonings and 1 1/2 cups (375 mL) stock. Blend flour into remaining stock; stir into saucepan. Bring to boil and simmer 8-10 minutes, stirring until thickened.
Remove bay leaf; stir in peas and turkey. Spoon into 9-inch (23 cm) pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk.
Bake at 400ºF (200ºC) for 10 minutes then reduce heat to 350ºF (170ºC) and bake for 20 to 25 minutes or until golden brown and filling is bubbly.
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