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Rustic Turkey and Vegetable Pie Recipe

Rustic Turkey and Vegetable Pie Recipe
  • Meal

    Main Dish

  • Cusine


2 tablespoons olive oil

1 large carrot, peeled and sliced

3 celery stalks, sliced

1 medium yellow onion, sliced

2 cloves garlic, finely sliced

Kosher salt and freshly ground black pepper

1 pound ground dark meat turkey

8 to 9 ounces cremini mushrooms, sliced

1 1/2 tablespoons all-purpose flour

1/4 cup dry white wine

2 cups low-sodium homemade or store-bought chicken broth

2 teaspoon Worcestershire sauce

The leaves from 4 stems of thyme

1 sheet of frozen puff pastry, thawed but cold

Milk for brushing


Adjust oven rack to middle position and preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Add carrots, celery, onions, and garlic. Season with salt and pepper .Cook, stirring occasionally, until vegetables are softened but not browned, about 6 minutes total. Transfer to a bowl and set aside. Heat remaining tablespoon olive oil in now-empty skillet over medium high heat until shimmering. Add turkey, season with salt and pepper and cook, stirring occasionally, until the pan is dry and the turkey begins to brown, about 8 minutes. Add the raw mushrooms and return vegetables to the pan the cooked vegetables. Stir in the flour to coat everything in the pan. Add the white wine, chicken stock, Worcestershire sauce, and thyme. Cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a casserole dish that just fits it, about 1 1/2 quarts. Brush the sides of the dish with milk, and drape the pastry tightly across, pressing gently into the milked sides (this will help the pastry stick). Cut a slit for the steam to escape in the center of the pastry, and then brush all the pastry lightly with milk. Place the pie on a rimmed baking dish to catch any spills, and bake until the pastry is puffed and golden, 20 to 25 minutes. Serve immediately.