Turkey Pot Pie

sallysbakingaddiction.com

Ellen Brooke

1 unbaked pie crust (what I used) or all butter pie crust*

3 Tablespoons ( 43g) unsalted butter

½ cup (65g) chopped yellow onion ( ½ of a medium onion)

1 cup (120g) sliced or diced carrots ( 1 to 2 large carrots or a handful of baby carrots)

1 cup (120g) sliced or diced celery ( 2 to 3 stalks)

1 cup ( 120g) roughly chopped mushrooms

3 garlic cloves, minced

¼ cup ( 31g) all-purpose flour ( spoon & leveled)

1 teaspoon salt

½ teaspoon fresh ground pepper

1 teaspoon dried thyme leaves

½ teaspoon finely chopped dried rosemary (or more thyme, or dried sage)

2 cups (480ml) chicken broth/stock or turkey broth/stock

½ cup (120ml) whole milk

1 cup frozen peas (or other vegetable add-in, see Note)

3 cups ( 370g) chopped or shredded cooked turkey (or chicken)

egg wash: 1 large egg beaten with 1 Tablespoon milk

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