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Turkey Pot Pie!

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“Comfort food with mushrooms, onions, carrots, celery, potatoes, and lots of LOVE! I did make this in a deep pie dish. If you don't have one use a regular one but place a cookie sheet under to catch any drippings while baking.”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place one pie crust in a pie plate.
  2. Preheat oven to 425°F .
  3. In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
  4. Sauté for 5 minutes stirring frequently.
  5. Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
  6. Sprinkle the sautéed mixture with flour and stir to mix evenly.
  7. Add turkey stock and simmer for 5 minutes.
  8. Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
  9. Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
  10. Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
  11. Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
  12. Remove from oven and let rest 15 minutes before slicing.

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