- 1 small onion, chopped
- 3 medium carrots, diced
- 2 ribs celery, diced
- 2 cups frozen peas
- 1 cup frozen shredded hash browns
- 1/3 cup shredded cheese (I used a mix of sharp cheddar and colby jack)
- 2 pie crusts (thawed if using frozen crusts)
- 3 cups chopped cooked turkey
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 4 tbsp all-purpose flour
- 2 cups chicken stock, heated
- 1 cup milk
- 2 tsp salt
- 3 tsp black pepper
- 1 tsp thyme leaves
- 3 tbsp finely chopped parsley
- 1 egg lightly beaten with 2 tbsp cold water
- Preheat oven to 375 degrees.
- On medium high flame, heat 1 tbsp oil. Add onions and saute until translucent, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery, 1 tsp salt and 1 tsp pepper. Cook until slightly tender, about 4 minutes, stirring occasionally.
- Add peas and continue cooking for 2 minutes. Add hash browns, stir together and cook until slightly tender, about 3 minutes. Add turkey and take off heat. Set aside in a separate container.
- Return pan to to high heat and add remaining vegetable oil. Heat for 1 minute and test heat by adding a pinch of flour. If the flour sizzles, add the rest of the flour, whisking vigorously with a wire whisk so no lumps form. Cook for 2 minutes while whisking.
- Add chicken stock slowly and bring to a boil. Add 1 tsp salt and 2 tsp pepper. Add milk and bring to a boil. Once the sauce is boiling, reduce heat to low and simmer for 2 minutes to thicken sauce. Remove from heat and mix with turkey and vegetable mixture until fully incorporated. Stir in thyme and parsley.
- Line a 9-inch pie pan with 1 pie crust. Fill with turkey and vegetable mixture. Top with cheese. Cover with the other pie crust.
- Seal the edges by crimping the crusts together.
- Brush the crust with egg and water mixture (egg wash). Cut several 2 inch slits into the pie to let steam escape while cooking.
- Bake for 40-45 minutes, until crust is golden brown.
- Let stand 5 minutes before serving.
If using leftover gravy, use 2 cups of gravy and dilute with 1 cup of milk. Reduce the flour to 2 tbsp and omit chicken stock. The liquid should yield a total of 3 cups. If you have less than 2 cups of gravy, Add 2-3 tbsp of flour and however much chicken stock is needed to make 3 cups of sauce.