1. Preheat oven to 425 degrees F (220 degrees C). Place pie crust in the 9 or 10 inch pie pan and set aside.

2. Place 1 tablespoon of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Add in frozen peas.

3. In a medium saucepan, melt the remaining 1 tablespoon butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Place top pie crust on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.