New Year's Eve Double Crust Turkey Pot Pie

3-4 c. diced cooked turkey (or chicken)
1 (15 oz) can mixed vegetables; drained*
1 (15 oz) can whole kernel corn; drained*
1 (10 3/4 oz) can cream of chicken & mushroom soup; undiluted*
1/4 tsp. poultry seasoning
1/2 tsp. salt & pepper
1 T. Old Bay seasoning
1/2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 c. turkey stock (or chicken)
1 (2 count) box already prepared frozen pie crust; uncooked

Preheat oven to 425*

Dice turkey into bite size chunks then place into a medium size mixing bowl.

Add in dry seasonings.

Next add in drained vegetables* and can soup. *you can also use thawed frozen mixed vegetables.

Stir ingredients together until blended.

Pour in 1/2 c. of turkey stock and stir. Add more liquid as desired until mixture is moistened but not wet and soupy.

Unroll one of the two crust into a 9" deep dish pie plate. If using a glass pie plate make sure to grease the pan lightly before placing dough into plate.

Spoon filling into crust and spread evenly.

Take second crust and unroll over top of pie.

Fold excess dough under or trim to tidy edge. Then crimp or flute edges as desired.

With the tip of a knife, make 4 small vent holes in the top of the crust.

To prevent pie filling from cooking out of the crust and spilling into the oven, place pie onto a cookie sheet before placing in the oven.

Place pie onto center rack of oven and bake at 425* for 40 minutes. About 20 minutes into cooking time, check pie crust for browning. If it looks like the edges are browning too quickly, take pie out and tear strips of aluminum foil. Place strips over crust edge, place pie back in oven and let finish cooking and crust is golden.