Ingredients:

  • 2 cups cooked turkey, shredded
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup chicken or turkey broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts
  • 1 egg, beaten

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, melt butter over medium heat.
  3. Whisk in flour until smooth and cook for 1 minute.
  4. Gradually add broth and milk, whisking until thickened (about 3-5 minutes).
  5. Stir in turkey, peas, carrots, potatoes, thyme, sage, salt, and pepper. Remove from heat.
  6. Roll out one pie crust and place it in the pie pan.
  7. Pour the turkey filling into the crust.
  8. Roll out the second pie crust and place it over the filling. Crimp the edges to seal.
  9. Cut slits in the top crust to allow steam to escape.
  10. Brush the top crust with beaten egg.
  11. Bake for 30-35 minutes, until the crust is golden brown and filling is bubbling.
  12. Allow to cool for a few minutes before slicing and serving.