This recipe makes two 9 inch pies, or one deep dish pie. If you make it as a deep dish pie make sure to use a true deep dish that holds twice what a regular one does. I have noticed that the "deep dish" pre-made crusts that they have in the frozen sections do not actually hold twice what a regular one does. I have a wonderful old pie tin that I found at a second hand store and it truely holds twice what a regular pie holds.
4 pie crusts for two pies or 2 pie crusts for one deep dish piePrepare the bottom pie crust(s). Place crust in buttered pie pan(s) and prick with a fork. Bake at 350 F for 10 minutes and then remove from oven and allow to cool.
Saute the carrot and celery in butter until tender.
Meanwhile combine the cornstarch and flour with the 1/3 cup of water. Bring the broth to a boil in a large soup pot. Then wisk in the cornstarch and flour mixture and heat until thick. Stir in the milk and heat again until thick.
Add the seasonings, corn, peas, brocoli, sauted carrots and celery to the broth. Stir in the turkey or chicken.
Pour into prepared pie crust(s)and cover with a top crust. Brush the top crust(s) with the beaten egg and then make 3 generous slashes in the top.
Bake in a 350 F oven for 30-45 minutes.