Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 6 ounces fresh mushrooms (cut in half cross-wise)
- 6 ounces carrots (2 carrots, peeled and sliced)
- 1/2 cup chopped mixed vegetables (cooked, leftovers, optional)
- 6 1/2 ounces cooked turkey (1 1/2 cups diced)
- 1 1/4 cups prepared gravy
- 1 teaspoon thyme, chopped
- 1/4 cup frozen green peas (thawed)
- 1 tablespoon fresh chopped parsley
- 1 egg white (beaten with 1 teaspoon water)
- 1 (9-inch) pie crust
How to Make
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Step 1: 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.
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Step 2: Stir in mushrooms; sprinkle with salt and pepper; saute for 3-5 minutes or until browned.
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Step 3: Stir in carrots; cover and cook until carrots are softened (just a few minutes). Add leftover vegetables, if desired.
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Step 4: 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.
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Step 5: Pour filling into pie dish and refrigerate until cool (30 minutes).
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Step 6: 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.
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Step 7: Preheat oven to 400 degrees F.
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Step 8: Brush top of pie with egg glaze. Make 3-4 slits in top of crust. Press some fresh parsley leaves into crust.
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Step 9: Bake for 30-35 minutes or until golden.
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Step 10: Remove from oven and let cool 10 minutes.
We hope you enjoy this recipe!
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