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)

1. 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.
2. Saute till browned and tender, about 4 minutes. Add sliced carrots; cover and cook till slightly tender, about 2 minutes.
3. 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.
4. Mix in peas and chopped parsley. Pour into 9 inch diameter glass pie pan and refrigerate till cool, about 30 minutes.
5. 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.
6. 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.