Ingredients

The following ingredients have 6 Servings
  • 1 Recipe Pie Crust (chilled)
  • 4 tablespoons unsalted butter (substitute coconut oil or vegan butter for dairy-free)
  • 4 tablespoons all-purpose flour
  • 0.5 teaspoon dried thyme (or one teaspoon fresh)
  • 0.5 teaspoon dried sage (or one teaspoon fresh)
  • sea salt & pepper (to taste)
  • 1 cup chicken stock
  • 1 cup heavy cream (substitute canned coconut milk can for dairy-free)
  • 4 cups cubed, cooked turkey
  • 2 cups frozen peas and carrots (thawed)
  • 0.5 cup chopped green onions
  • 1 large egg white
  • 1 tablespoon olive oil
  • 1/8 teaspoon white pepper

Instruction

  • Preheat oven to 425 degrees. Melt butter in a large saucepan over low heat. Add the diced onion and cook until softened, about 3 minutes.
  • Stir in flour, sage, thyme, salt and pepper. Cook, stirring constantly until smooth and bubbly.
  • Stir in chicken stock and cream.Heat to a boil, stirring constantly. Boil and stir for one minute. Add chicken, peas, and carrots, and stir to thoroughly combine. Remove from heat and set aside.
  • Roll half of chilled pie crust dough out on a well floured surface into a 12-inch circle. Place in pie pan. Pour in the turkey mixture and smooth top with a spoon. Roll out second half of dough into a circle and place on top of pie.
  • Run sharp knife along edge to pan to trim excess dough. Crimp edges of dough together as desired. Cut vent holes in top of pie with a sharp knife.
  • Place pie on a baking sheet, and brush with egg wash. Bake for 40 to 60 minutes until golden brown and mixture is bubbly.
  • Remove from oven and allow to cool for 30 to 60 minutes before serving.
  • While the pot pie is resting, roll out leftover pie dough and cut into turkey, or leaf shapes with a cookie cutter.
  • Brush with egg wash and bake on a parchment paper lined baking sheet until golden brown.
  • Place turkey shape in the center of the pot pie and serve with additional shapes on the side.