Turkey Pot Pie

 Bon Appetit, November 2009

Oven 400F.

  * 2 tablespoons olive oil
  * 1 cup chopped onion
  * 6-8 oz sliced mushrooms
  * 1 cup thinly sliced peeled carrots, about 3 
  * 1/2 cup diced leftover cooked veges
  * 1 1/2 cups cubed cooked turkey
  * 1 to 1 1/4 cup gravy
  * 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
  * 1/4 cup peas (optional)
  * chopped parsley, fresh (optional)
  * 1 egg white beaten with 1 teaspoon water
  * 1 pie crust (see Joy of Cooking)

  - Heat olive oil in heavy skillet, over medium high heat. Saute the chopped onion till golden. add sliced mushrooms and turn heat down to medium low.
  - Saute till browned and tender, about 4 minutes. Add sliced carrots; cover and cook till slightly tender, about 2 minutes.
  - Add leftover veges and thyme, pepper, salt to taste. Add turkey, gravy and thyme. Bring mixture to a boil, and simmer for a minute to thicken if needed.
  - Mix in peas and chopped parsley. Pour into 9 inch diameter glass pie pan and refrigerate till cool, about 30 minutes.
  - Lightly brush the rim of the pie pan with egg white mixture. Place crust atop filling and fold edge of dough over pie pan edge; pinch dough rim to seal crust all around. Chill 10 minutes.
  - Preheat oven to 400 degrees. Lightly brush top of pie crust with egg mixture and cut several vents in top. Bake till crust is golden, about 30 minutes.