- 1 tablespoon olive oil
- 1 3/4 cups diced onions
- 1 teaspoon minced garlic
- 1 (26 ounce) can cream of chicken soup
- 1/4 cup white wine
- 2 teaspoons ground black pepper
- 1 teaspoon herbes de Provence
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt to taste
- 4 cups cubed cooked turkey
- 1 1/4 cups diced potatoes
- 1 cup frozen peas
- 1 cup diced carrots
- 2 pastries for 9-inch double-crust pies
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
- Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
- Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.
- Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.