Turkey Pot Pie

Serves: 4

Ingredients 

• ¼ cup butter

• 1 medium onion, diced

• 2 cloves of garlic, minced

• ¼ cup flour

• 1 2/3 cup chicken broth

• ¾ cup heavy cream

• 1 ¼ cup frozen mixed vegetables

• 1 can diced potatoes, drained (or 1 large potato, peeled, cooked, and diced)

• 2 ½ cups turkey, cooked and diced

• Fresh thyme

• ¼ tsp. dried sage

• ½ tsp. dried rosemary

• Salt and pepper

• 1 pkg. pie crust (or homemade pie dough for double crust)

• 1 egg

Directions

1. Preheat oven to 400.

2. In a large saucepan, melt the butter, then add the onion and garlic and cook over medium heat until translucent. Then, add the flour and cook for about 1 minute longer. Slowly add the chicken broth and the cream, whisking until smooth. Add mixed vegetables, potatoes, and cooked turkey. Then add seasonings and salt and pepper to taste. Cook the mixture until heated through and slightly thickened, then cool completely.

3. Roll out the bottom crust and line a pie pan with the crust. Then, fill with the cooled filling and top with the other half of the pie crust. Cut slits in the top to vent.

4. Lightly whisk the egg with about 1 tbsp. of water or milk. Using a pastry brush, brush the top of the pie with egg wash. Then bake for 45-50 minutes until golden brown on top. Let cool for about 20 minutes before slicing and serving.