Turkey Pot Pie

Instructions

1. Prepare the vegetables
   In a large skillet over medium heat, melt 1 tablespoon of butter. Add diced onions, carrots, and celery. Cook for 8-10 minutes until vegetables are softened but not browned. Stir occasionally to prevent sticking.
2. Make the creamy sauce
   Add the remaining butter to the skillet with vegetables. Once melted, sprinkle flour over the mixture and stir constantly for 1-2 minutes to cook the flour. Gradually add the broth and milk, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened.
3. Complete the filling
   Stir in the diced turkey, frozen peas, thyme, parsley, salt, and pepper. Simmer for 2-3 minutes until everything is heated through and well combined. Remove from heat and allow to cool slightly while preparing the pie crust.
4. Prepare the pie crust
   Preheat oven to 375°F (190°C). Unroll one pie crust and place it in a 9-inch pie dish, pressing gently against the bottom and sides. Trim any excess dough hanging over the edge, leaving about 1/2 inch overhang.
5. Assemble the pot pie
   Pour the turkey filling into the prepared bottom crust. Unroll the second pie crust and place it over the filling. Trim excess dough, then fold the edges of the top crust under the edges of the bottom crust. Crimp or flute the edges to seal. Cut 4-5 small slits in the center of the top crust to allow steam to escape.
6. Add finishing touches
   Brush the top crust with egg wash for a golden, shiny finish. If desired, sprinkle with a pinch of additional dried thyme or black pepper for decoration.
7. Bake to golden perfection
   Place the pie on a baking sheet to catch any potential drips. Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the crust edges brown too quickly, cover them with foil.
8. Rest and serve
   Remove from oven and let stand for 10-15 minutes before slicing. This allows the filling to set and prevents it from running out when cut. Serve warm with a side salad or cranberry sauce if desired.