Turkey Pot Pie
November 25, 2014
"Recipe source: Bon Appetit (November 2009)"
- Serving Size: 1 (161.9 g)
- Calories 181.2
- Total Fat - 12.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 28.9 mg
- Sodium - 113.7 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 2.1 g
- Sugars - 3.5 g
- Protein - 8 g
- Calcium - 28.9 mg
- Iron - 1 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.3 mg
In a skillet over medium high heat melt the butter with the olive oil. Stir in onions and saute for 7-10 minutes or until golden.
Stir in mushrooms; sprinkle with salt and pepper; saute for 3-5 minutes or until browned.
Stir in carrots; cover and cook until carrots are softened (just a few minutes). Add leftover vegetables, if desired.
Stir in turkey, gravy and thyme; bring to a boil; reduce heat to low and simmer until thickened; season with salt and pepper. Stir in peas and parsley.
Pour filling into pie dish and refrigerate until cool (30 minutes).
Lightly brush rim of filled pie dish with egg glaze (egg white beaten with water); place crust over top of filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust. Press down on top edge of crust with fork tines to seal. chill 10 minutes.
Preheat oven to 400 degrees F.
Brush top of pie with egg glaze. Make 3-4 slits in top of crust. Press some fresh parsley leaves into crust.
Bake for 30-35 minutes or until golden.
Remove from oven and let cool 10 minutes.
Tips & Variations
No special items needed.