Turkey Pie With Cranberry Thyme Crust

Diane Phillips

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• Turkey Filling

• 2  tablespoons butter
• 1⁄2 cup  finely chopped onion
• 1⁄2 cup  finely chopped celery
• 1⁄2 cup  finely chopped carrot
• 2  tablespoons all-purpose flour
• 2  cups chicken broth or 2  cups turkey broth
• 1⁄2 cup milk
• 4  cups  cut-up  cooked turkey or 4  cups chicken
• 1  teaspoon  chopped fresh thyme (or 1/2 t. dried)
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon fresh ground black pepper (to taste)

• Cranberry Thyme Crust

• 1 1⁄2 cups Bisquick
• 3⁄4 cup milk
• 1  egg
• 1⁄2 cup dried cranberries
• 1  teaspoon dried thyme

Directions

1. In a 3-quart saucepan, melt the butter; add in the onion, celery, and carrot; saute for 2 minutes.
2. Sprinkle the flour over the vegetables and cook until white bubbles begin to form, about 2-3 minutes.
3. Gradually whisk in the broth and milk, stirring until the sauce is smooth and thick, about 4-6 minutes.
4. Add the turkey, thyme, salt, and pepper; taste the sauce for seasoning and adjust.
5. Transfer the filling to a 10-inch round ovenproof baking dish.
6. Preheat oven to 400°.
7. Make the crust--add Bisquick to a bowl; add in the remaining ingredients and stir until combined.
8. Pour the crust mixture over the turkey pie; bake for 30 minutes, until the crust is golden.