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4 cups enough for 8 servings
finely chopped onion
Pre-heat oven to 400 degrees.
Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
Add potatoes & remaining olive oil and saute another 5 minutes.
Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.