A delicious way to make use of leftover turkey! This recipe lightens up traditional pot pies by using low fat milk and a single crust. It uses store-bought pie crust for ease without compromising on taste.
1. Preheat oven to 425°F.
2. In a large pot or Dutch oven over medium-high heat, sauté the mushrooms and celery in butter until tender (3-5 min).
3. Mix in the garlic powder, salt, pepper, and thyme, then sprinkle in the flour.
4. Cook the flour for 2 minutes and then slowly drizzle in the milk 1/2 cup at a time, mixing so that the sauce thickens.
5. Add the white wine, peas and carrots, pearl onions, turkey, and thyme; mix and bring to a boil for 3-5 minutes and then turn off the heat.
6. Cut the pie dough in the shape of your pie dish by tracing around the edge. Pour the filling into the dish. Place pie dough on top and pinch to seal around the edges.
7. Beat the egg and then brush it onto the crust. With a knife, poke 3-4 vent holes in the top of the crust and then bake for 25 minutes or until the crust is golden brown - enjoy!
