Ingredients
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2 prepared pie crusts
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3 tablespoons butter
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1 onion, sliced
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1 cup diced potato
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8 ounces sliced mushrooms
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3 garlic cloves, minced
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1 tablespoon chopped parsley
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1 teaspoon fresh thyme leave
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1 pinch red pepper flakes
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1/4 teaspoon ground sage
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salt and pepper
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3 tablespoons flour
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2 cups turkey broth
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2 cups diced turkey meat
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1 cup sliced carrot
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1/2 cup diced celery
Instructions
- Place one pie crust in a pie plate.
- Preheat oven to 425°F .
- In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
- Sauté for 5 minutes stirring frequently.
- Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
- Sprinkle the sautéed mixture with flour and stir to mix evenly.
- Add turkey stock and simmer for 5 minutes.
- Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
- Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
- Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
- Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
- Remove from oven and let rest 15 minutes before slicing.