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Combine broth, bay leaf and pepper in Dutch oven; bring to boil.
Add potatoes; cover, reduce heat to medium; Cook 5 minutes.
Add frozen vegetables and celery; return to boil; Cover, reduce heat and simmer 8-12 minutes.
Remove bay leaf.
Reserving broth, Drain vegetables and set aside.
Melt margarine in Dutch oven over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add reserved broth; cook, stirring constantly until mixture is thickened and bubbly.
Stir in vegetables and turkey, spoon mixture into a 2 1/2-quart casserole.
Preheat oven to 400 degrees.
Place pastry over turkey mixture. Trim edge, seal and flute. Cut slits in top of pastry to allow steam to escape.
Bake 20 minutes or until golden brown.
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