Turkey Pot Pie
This recipe makes 6 servings with 388 calories, 11g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have parsley plus additional parsley leaves, carrots, thyme, and a few other ingredients on hand, you can make it.
Instructions
Melt 1 tablespoon unsalted butter with1 tablespoon extra-virgin olive oil in heavylarge skillet over medium-high heat.
Addchopped onion and sauté until golden,7 to 8 minutes.
Add sliced mushrooms;sprinkle with salt and pepper. Sauté untilbrowned and tender, about 4 minutes.
Addsliced carrots; cover and cook until carrotssoften slightly, about 2 minutes.
Addleftover vegetables, if desired.
Add dicedturkey, gravy, and chopped fresh thyme.Bring filling mixture to boil; reduce heatto low and simmer to thicken if necessary.Season to taste with salt and pepper.
Mixin peas and chopped parsley.
Pour fillinginto 9-inch-diameter glass pie dish andrefrigerate until cool, about 30 minutes.
Lightly brush rim (both top andunderside) of filled pie dish with egg glaze.
Place crust atop filling and fold edge ofdough over edge of pie dish. Pinch doughrim to seal crust all around. Press downon top edge of crust with fork tines to sealdecoratively. Chill 10 minutes.
Preheat oven to 400°F. Lightly brushtop of pie with glaze. Make three to four1/4-inch slits in center of pie to allow steamto escape. Press some fresh parsley leavesonto crust.
Bake pie until crust is goldenand filling is bubbling, 30 to 35 minutes.
Remove from oven and let cool 10 minutes.
Serve with cranberry sauce.