Turkey Pot Pie Recipe

This is a wonderful winter meal that is especially rich and flavorful due to the  use of heritage breed turkey from Good Shepherd Poultry Ranch. The recipe is easily adjustable  — for example feel free to add frozen peas or corn if you like, or boneless turkey thigh in place of turkey breast! Some prefer adding a bottom crust as well as a top, but we find this 1 crust version to be lighter and allow the meat in the delicious filling to shine — plus it's easier to assemble!

Ingredients
4 tbsp butter
1 yellow onion, diced
3 whole carrots, diced
3 celery stalks, diced
salt and pepper to taste
1 tbsp fresh thyme leaves
1 medium turkey breast - cut into 1-inch pieces
3 tbsp flour
1 cup chicken broth
1 ½ cups half and half or whole milk
1 sheet refrigerated pie crust- or one homemade pie crust
1 egg - lightly beaten

Instructions
1. Preheat your oven to 425 degrees.
2. In a large skillet or Dutch oven over medium heat melt the butter.
3. Stir in the onion, carrot, and celery, and season with a pinch of salt. Cook until the onions are soft and have become slightly translucent.
4. Stir in the fresh thyme and the cubed turkey, seasoned well with salt and pepper. Cook until the turkey has started to brown. Sprinkle with the flour and stir to combine. Allow to simmer for another minute to allow the flour to cook.
5. Pour the broth and the half and half or milk over the mixture. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling to be, then remove from the heat. Add a little more salt and pepper, if needed, and transfer to the pie plate to cool slightly.
6. Once warm but not hot to the touch, lay the pie crust on top of the pie plate with filling. Trim off any excess crust around the edges with a sharp knife and crimp the edges.
7. Brush the top of the pie with egg wash and cut 4 small slits to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden – you may need a little more or a little less baking time if your oven runs a little hot or a little cold.
8. Let the pie rest for 10-15 minutes before slicing.