Preheat oven to 425 degrees.

In a large pot pour broth, add potatoes and carrots and bring to a boil.

Cover and simmer over medium heat until vegetables are tender. Keep warm. In a large saute pan heat oil and cook onion until soft.

Sprinkle flour over onion and stir until toasted.

Add milk, celery, carrots, potatoes and broth.

Simmer until mixture thickens, about 15 minutes.

Remove from heat and stir in turkey, peas and parsley.

Season with sat and pepper.

Transfer filling to a 2 quart casserole dish.

Lay prepared pie crust over filling.

If desired, brush egg white over the crust and season crust with salt and pepper.

Bake 20 -25 minutes until crust is golden brown.