Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons unsalted butter, divided
  • 2 medium leeks, thinly sliced
  • 2 large carrots, chopped
  • 2 stalks celery, thinly sliced
  • 1/2 pound button mushrooms, quartered
  • 1/2 pound shiitake mushrooms, stemmed and sliced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup turkey or low-sodium chicken broth
  • 2 cups chopped cooked turkey
  • 1/2 cup heavy cream, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt
  • 2 (9-inch) frozen whole wheat pie shells (in pie pans)
  • 1/4 teaspoon ground black pepper

Instruction

  • Preheat the oven to 400°F. Melt 2 tablespoons of the butter in a large heavy skillet.
  • Add leeks, carrots and celery and cook over medium heat until softened but not browned, about 10 minutes.
  • Transfer vegetables to a bowl and set aside. Melt remaining 1 tablespoon butter in skillet.
  • Add mushrooms and cook over medium high heat until they have given off their moisture and are tender, about 10 minutes.
  • Add leek mixture to skillet and toss to combine.
  • Add flour, stir well and cook for 1 minute.
  • Slowly add broth while stirring constantly. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.
  • Add turkey, all but 1 tablespoon of the cream, thyme, salt and pepper and stir well.
  • Transfer contents of skillet to a large bowl and set aside to let cool.
  • Remove pie crusts from the freezer and set one aside to let thaw.
  • Fill remaining pie crust with cooled turkey mixture and moisten the edges with a bit of water.
  • When remaining pie crust is thawed but still cold, invert pie pan on top of turkey mixture so that pie crust falls over the top of the pie.
  • Press down on top crust gently, then crimp the edges with a fork or your fingers and cut a few slits in the top to allow steam to escape.
  • Brush crust all over with remaining tablespoon of cream and bake until golden brown, crust is cooked through and filling is bubbling, about 40 minutes.
  • Set aside to let cool for 15 minutes, then cut into slices and serve.