Ingredients
- 4 tablespoon (1/2 stick) butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cup leftover turkey, shredded or chopped (a mix of light and dark meat is fine)
- 1/4 cup all-purpose flour
- 3 cup low-sodium chicken broth, more if needed
- 1/4 teaspoon turmeric
- 1 tablespoon chopped fresh thyme
- 1/4 cup heavy cream, more to taste
- 1 cup unbaked perfect pie crust
- 1 cup egg
Preparation
Baking Directions:
1.Preheat the oven to 400°F.
2.Melt the butter in a large pot over medium-high heat, then add the onion, carrot, and celery.
3.Stir them around until the onions start to turn translucent, about 3 minutes.
4.Mix in the leftover turkey.
Then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables.
Cook for 1 to 2 minutes.
5.Pour in the chicken broth and stir it around.
Add the turmeric and the salt and pepper.
Then add the thyme and pour in the cream.
6.Stir the mixture and let it bubble up and thicken, about 3 minutes.
(If it seems overly thick, splash in a little more broth.)
Turn off the heat.
Pour the filling into a 2-quart baking dish.
7.Roll out the pie crust on a floured surface, and lay it over the top of the dish, pressing it lightly into the surface of the filling.
8.Press the dough so that the edges stick to the outside of the pan.
Use a knife to cut little vents here and there in the surface of the dough.
9.Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust.
(You will have some egg wash left over.)
10.Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
11.Serve it up by the (big ol’) spoonful!
Tips:
Variations• To save time, use a store-bought pie crust.
• If you do not have leftover turkey, any shredded cooked chicken is just fine.
(In the segment, chicken was used)
