Ingredients:

  • 3 cups cooked turkey, cubed
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium turkey stock
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup low-fat milk
  • 1 14 oz refrigerated pie crust, rolled
  • 1 egg, beaten
  • 1 tbsp water

Instructions:

  1. Melt the butter over medium heat in a skillet. Add the onion and carrots, cooking until the onions are translucent and the carrots begin to soften (about 5-7 minutes). Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
  2. Whisk in the flour to create a roux, stirring constantly for 2 minutes to remove the raw flour taste. Slowly pour in the turkey stock and milk, whisking vigorously. Simmer for 3-5 minutes until the sauce thickens into a smooth, glossy consistency.
  3. Stir in the cubed turkey and frozen peas. Season with salt and pepper. Remove from heat once the turkey is heated through and the sauce is evenly coating the meat.
  4. Preheat oven to 400°F (200°C). Pour the filling into a 9-inch pie dish. Drape the crust over the top, trimming and crimping the edges. Brush with the beaten egg and water wash.
  5. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.