Turkey Pot Pie!

Comfort food with mushrooms, onions, carrots, celery, potatoes, and lots of LOVE! I did make this in a deep pie dish. If you don't have one use a regular one but place a cookie sheet under to catch any drippings while baking.

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

Ingredients

• 2  prepared  pie crusts

• Filling

• 3  tablespoons butter
• 1  onion, sliced
• 1⁄2 cup  diced celery
• 1  cup  sliced carrot
• 1  cup  diced potato
• 8  ounces  sliced mushrooms
• 3  garlic cloves, minced
• 1  tablespoon  chopped parsley
• 1  teaspoon fresh thyme leave
• 1  pinch red pepper flakes
• 1⁄4 teaspoon ground sage
•  salt and pepper
• 3  tablespoons flour
• 2  cups turkey broth
• 2  cups  diced turkey meat

• Pie crust Topping

• 1⁄8 teaspoon poppy seed
• 1  pinch seasoning salt

Directions

1. Place one pie crust in a pie plate.
2. Preheat oven to 425°F .
3. In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
4. Sauté for 5 minutes stirring frequently.
5. Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
6. Sprinkle the sautéed mixture with flour and stir to mix evenly.
7. Add turkey stock and simmer for 5 minutes.
8. Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
9. Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
10. Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
11. Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
12. Remove from oven and let rest 15 minutes before slicing.