I have been making and adapting this recipe for decades. My husband has Crohn's and is able to eat this pie because the vegetables are cooked twice. My grandchildren began eating it as soon as they could chew. Also, adding rice means the filling is moist but doesn't run all over the place when you serve it. I have fun cutting images into the pastry. I made a wonderful Halloween pumpkin pastry topper last fall! The house smells great for hours after I make one of these pies.
1Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper, and onion. Gradually stir in turkey broth. Cook mixture, stirring constantly, until smooth and thickened.
2Add carrots, celery, and rice. Cook until fork tender. (About 20 minutes)
3In a small frying pan, cook the mushrooms in butter. Add the mushrooms along with peas and turkey to the vegetable mixture. I often prepare the mushrooms the previous day.
4Pour the filling into a large casserole. Cool slightly. Cover with rolled pastry and slash top to allow steam to escape. (Personalize the pastry vents by creating shaped holes like hearts, shamrocks, jack-o-lanterns, or initials)
5Bake pie in preheated 400°F oven for about 45 minutes or until pastry is golden brown. If pastry is over browning, cover with foil.
6TIPS: This pie freezes well. I slice it into eight pieces and use vented tupperware containers for freezing. In the microwave, cook frozen pie for 5 minutes on power 5. These containers aren't plastic, but they are made of something harder.
Also, I have made this turkey pie a day ahead and heated it in the oven to serve guests for lunch. Add a salad, and pickles for a perfect lunch.