Turkey Pot Pie

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Make the pie dough ahead and chill it for at least 2 hours; you only need one disc for this pie.
2. Melt the butter in a large skillet or pot over medium heat. Add the onion, carrots, celery, mushrooms and garlic, and cook, stirring now and then, for 5 minutes until softened and the liquid has come out.
3. Stir in the flour, salt, pepper, thyme and rosemary until the flour has soaked up all the liquid.
4. Stir in the broth and milk, then simmer for 7–8 minutes until thick like gravy.
5. Stir in the frozen peas and turkey, then take the pan off the heat.
6. Taste and adjust the salt, pepper, thyme or rosemary if you like. Let the filling cool at room temperature for at least 10 minutes.
7. Preheat the oven to 375°F (191°C).
8. Roll one disc of dough on a lightly floured surface into an 11- or 12-inch circle, turning it a quarter turn every few rolls. Lay it over the filling, trim to about 1 inch of overhang, fold the overhang under itself to make a thick edge, then crimp or flute the edge.
9. Cut slits in the top for steam. Brush the top lightly with the egg wash.
10. Bake for 35–40 minutes until the top is golden brown. After 20 minutes, cover the edges with foil or a pie shield to stop them over-browning.
11. Let it cool for 5 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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