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Turkey Pot Pie
Satisfying and quick-to-fix, the perfect recipe for a quick weeknight meal using Thanksgiving leftovers.
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Ingredients
1 recipe Butter Pie Crist, divided
1 Half Stick (1/4 cup) Land O Lakes® Butter
2 cups sliced trimmed mushrooms
1 small (1
2 cup) onion, chopped1 1
2 teaspoons salt1
2 teaspoon pepper1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1 Land O Lakes® Heavy Whipping Cream
2 cup1 tablespoon Worcestershire sauce
2 cups (8 ounces) shredded leftover turkey
1 cup frozen peas and carrots
1 tablespoon water
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
Place 1 crust into (2-inch-deep) 9-inch glass pie plate, pressing to fit. Place in freezer while preparing filling.
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STEP 3
Melt butter over medium-high heat in large saucepan. Add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic; cook, stirring frequently, 1 minute. Add flour, cook, stirring frequently, 1 minute. Stir in chicken stock, whipping cream and Worcestershire sauce. Bring to a simmer, reducing heat if necessary. Cook 5 minutes or until sauce thickens and begins to look like gravy. Remove from heat. Stir in turkey and peas and carrots.
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STEP 4
Remove pie plate from freezer; spread filling evenly into bottom crust. Beat together egg and water. Brush edge of bottom crust with egg wash; place second crust on top of filling, curling it over edge of bottom crust and crimping or fluting as desired. Using sharp knife, cut 5 slashes in star shape in center of crust. Brush top of crust with egg wash. Discard any leftover egg wash.
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STEP 5
Bake 35-40 minutes or until crust is deep golden brown and filling is just starting to bubble through slits in top crust. If crust starts to get too brown, cover edge with pie shield or strips of aluminum foil. Let cool 20 minutes before serving. Serve warm.
And don't forget to tag us @landolakesktchn.
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