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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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. Ingredients:
2 prepared pie crusts |
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 |
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 (Flavored Seasoned Salt) 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.
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