TURKEY POT PIE
Mimi's Cafe Restaurant Recipe
3 tablespoons olive oil
1 medium onion, chopped
2 cups white mushrooms, sliced
1 cup carrots, diced
1 cup celery, diced
2 cups cooked turkey, diced
3 cups gravy
1 teaspoon fresh thyme, chopped
1/4 cup frozen green peas, thawed
1 tablespoon Italian parsley, chopped kosher salt, to taste
freshly ground black pepper, to taste
1 egg beaten to blend with 1 tablespoon of water (egg wash)
1 (9 inch) ready made pie crust
serve with cranberry sauce
Preheat oven to 400 degrees.
Heat the olive oil in heavy large skillet over medium high heat. Add the chopped onion, carrots and celery and saute until browned. Add the sliced mushrooms saute until browned and caramelized. Add sliced mushrooms saute until browned and caramelized, about 4 minutes. Add the diced turkey, gravy, and thyme. Bring filling mixture to simmer. Season to taste with kosher salt and freshly ground pepper. Mix in peas and chopped parsley.
Pour filling into 9 inch deep dish pie tin. Lay out prepared pie crust and cut out vent holes. (Simple slashes or decorations like leaves). Place crust on top filling and pinch edges of crust all around. Brush with egg wash. Bake turkey pot pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove and let cool slightly before serving. Serve with cranberry sauce.