Recipe Index

Ingredients

• 1 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 cup chopped onion
• 6 oz button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
• Kosher salt and freshly ground black pepper, according to taste
• 1 cup thinly sliced peeled carrots (about 2 carrots)
• ½ cup diced leftover cooked vegetables (optional)
• 1½ cups diced cooked turkey (7 to 8 oz)
• 1 to 1¼ cups turkey gravy
• 1 tsp chopped fresh thyme
• ¼ cup frozen green peas, thawed
• 1 Tbsp chopped fresh Italian parsley, plus more
• 1 egg white, beaten to blend with 1 tsp water (for glaze)
• 1 disk pie crust or one 9-inch store-bought pie crust
• All-purpose flour (if using homemade pie crust), for surface

Method

1. Melt the butter with the olive oil in a large heavy skillet over medium-high heat and cook the chopped onion for 7 to 8 minutes, until golden.
2. Add the sliced mushrooms to the golden onion, season with kosher salt and pepper, and cook for about 4 minutes, until the mushrooms brown and soften.
3. Cover the pan and cook the sliced carrots with the mushroom mixture for about 2 minutes, until the carrots lose their raw edge, then stir in the leftover cooked vegetables if using them.
4. Fold the diced turkey, turkey gravy and chopped thyme into the skillet, bring the filling to a boil, then simmer it briefly if the gravy needs thickening.
5. Season the turkey filling with salt and pepper, mix in the thawed peas and chopped parsley, and pour everything into a 9-inch pie dish to chill for about 30 minutes, until cool.
6. Roll the pie crust on a lightly floured surface into a round about ⅛ inch thick and chill the rolled crust until the filling is ready.
7. Brush the rim of the filled dish with the egg white glaze, drape the crust over the filling, fold and pinch the edges to seal, and press the rim decoratively with fork tines before chilling the assembled pie for 10 minutes.
8. Heat the oven to 400°F, brush the crust with the remaining egg white glaze, cut three or four small slits in the centre, and press a few parsley leaves onto the pastry.
9. Bake this turkey pot pie for 30 to 35 minutes, until the single crust is golden brown and the gravy bubbles through the slits, then cool it for 10 minutes before serving.

Cook: 25 minutes · Total: 1 hour 50 minutes (includes chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data