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- 2 cups cooked turkey, shredded - 1 cup mushrooms, sliced - 1 cup carrots, diced - 1 cup peas, frozen or fresh - 1 medium onion, chopped - 3 cloves garlic, minced - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon olive oil or butter - 1 sheet puff pastry or pie crust, thawed - 1 egg, beaten (for egg wash)

Savory Turkey and Mushroom Pot Pie

Discover the ultimate comfort food with this Savory Turkey and Mushroom Pot Pie recipe. Perfect for using up leftover turkey, this dish features a delicious blend of tender turkey, earthy mushrooms, and vibrant veggies encased in a flaky pastry. Create a rich, creamy filling that warms the soul and satisfies any appetite. Ideal for family dinners or cozy evenings, this pot pie is sure to impress at any gathering. Enjoy a taste of home-cooked goodness!
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Ingredients
  

2 cups cooked turkey, shredded or cubed

1 cup mushrooms, sliced (shiitake or cremini preferred)

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, diced

1 cup peas (fresh or frozen)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup milk (or heavy cream for a richer sauce)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 sheet of puff pastry or 1 pre-made pie crust

1 egg (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes). Add the sliced mushrooms, carrots, and cook until tender, around 5-7 minutes.

      Make the Sauce: Sprinkle the flour over the vegetable mixture and stir for 1-2 minutes. Gradually stir in the chicken broth, followed by the milk. Bring the mixture to a simmer, stirring continuously until thickened. This should take about 5 minutes.

        Add the Turkey and Seasonings: Stir in the turkey, peas, thyme, rosemary, salt, and pepper. Mix well, tasting and adjusting seasoning as needed. Remove from heat.

          Prepare the Pie: Pour the turkey and mushroom filling into a deep-dish pie plate or a casserole dish. If using a puff pastry sheet, roll it out on a floured surface and drape it over the filling, trimming the excess edges. If using pie crust, fit the crust into your dish and cover with the top crust. Cut slits in the top to let steam escape.

            Egg Wash: Beat the egg in a small bowl and brush it over the surface of the pastry for a golden finish.

              Bake: Place the pie in the oven and bake for 25-30 minutes or until the crust is golden brown and flaky.

                Cool and Serve: Once baked, let the pot pie cool for about 10 minutes before serving. This will help the filling set slightly and prevent burns.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6