Ingredients
- 2 tablespoons butter (or more)
- 1 medium carrot, peeled and sliced
- 1 celery stalk chopped
- 1 medium onion, finely chopped
- 1/2 to 3/4 teaspoon dried thyme (rubbed between fingers to release the flavors)
- 1 can (10 ounce) mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
- 3 large garlic cloves, minced
- 2 1/2 cups cubed cooked turkey (I really don’t measure I just use half a cooked turkey breast or 2-3 cooked chicken breasts)
- 5 teaspoons all-purpose flour
- 1 (10 3/4 ounce) can condensed golden mushroom soup undiluted (or can use condensed cream of mushroom soup)
- 1 1/2 cups frozen cut green beans (cooked and drained)
- Salt and fresh ground black pepper, to taste
- 1 double pie pastry (9-inch)
- Heavy cream or table cream
How to Make
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Step 1: In a large skillet melt butter over medium heat; add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
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Step 2: Add in mushrooms and fresh garlic; cook stirring for 2 minutes then remove from heat.
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Step 3: Place the cubed turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour then and toss well to coat, then mix in the soup, green beans and the onion mixture; mix well to combine.
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Step 4: Season with salt and pepper to taste.
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Step 5: Line the bottom of the pie plate with pastry.
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Step 6: Add in the turkey mixture.
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Step 7: Place the remaining pastry on top; seal and flute.
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Step 8: Slice a couple of slits on top to allow steam to escape, then brush lightly with table cream.
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Step 9: Cover the edges loosley with foil, then place the pie plate on a baking sheet.
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Step 10: Bake bottom-oven rack for 55-60 minutes or until golden brown.
We hope you enjoy this recipe!
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