TURKEY POT PIE

Ingredients

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• 1 Pie Crust
• 3 Tablespoons Butter
• 1/2 Cup Onion
  • Diced
• 1 Cup Carrots
  • Chopped
• 1/2 Cup Celery
  • Chopped
• 1/2 Cup Mushrooms
  • Diced
• 1 Cup Red Potatoes
  • Diced
• 3 Cloves Minced Garlic
• 1/4 Cup Flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Dried Rosemary
• 2 Cups Chicken Broth
• 1/2 Cup Milk
• 1 Cup Frozen Peas
• 3 Cups Turkey
• 1 Egg beaten with 1 Tablespoon Milk

Directions

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FILLING

1. Chop and dice onion, carrots, celery, mushrooms and potatoes.
2. Melt the butter in a large pot over medium heat. Let brown slightly and scrape the bottom of the pan.
3. Add chopped veggies and garlic, cook for 5-10 minutes, stirring occasionally.
4. Stir in flour, salt, pepper, thyme and rosemary until liquid is absorbed.
5. Stir in broth and milk and simmer for 5-10 minutes until thickened.
6. Stir in frozen peas and turkey and then remove from heat.
7. Let cool for 10 minutes before adding it to the pie pan.

ASSEMBLE AND BAKE

1. Preheat oven to 375 degrees.
2. Roll out the chilled pie crust to an 11 to 12 inch circle.
3. Pour filling into 9-inch pie pan.
4. Lay crust on top of filling and trim edge so there is only 1″ overhanging.
5. Crimp the edges with fork or your fingers, sealing the edge tightly.
6. Cut slits in the top for steam vents and lightly brush the top of the pie curst with the egg wash.
7. Bake for 35-45 minutes until the crust is golden.
8. Remove from the oven and allow to cool for 5-10 minutes before serving.

Notes:
A perfect use of thanksgiving left overs!