1medium potato chopped into ½-inch cubes, (about 1 1/4 cups)
3ribs celery, chopped
3clovesgarlic, minced
⅓cupall-purpose flour
1 ½cupslow sodium chicken broth
½cupwhole or low-fat milk
1teaspoondried thyme
¾teaspoonkosher salt
½teaspoonblack pepper
¼teaspoonrubbed sage
2cupschopped leftover turkey, ½-inch pieces
1cuppeas and carrots, fresh, canned or frozen
1cupgreen beans, fresh ,canned or frozen
1egg, beaten
Instructions
Preheat the oven to 425° F. Take one of the discs of pie dough out of the refrigerator and roll it out to a 12-inch circle on a lightly floured work surface. Transfer it to a 9-inch deep dish pie plate. Prick the bottom of the crust with a fork a few times. Refrigerate while you make the filling.
In a large Dutch oven set over medium heat, melt the butter. Add the onion, potato, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the flour and cook, stirring, for 1 minute until clumpy.
Stir in the broth, followed by the milk, thyme, salt, pepper, and sage. Cook 2 to 3 minutes, stirring frequently, until the mixture begins to bubble and thicken.
Remove the pot from the heat and stir in the turkey, green beans, peas and carrots.
Transfer the filling into the chilled pie crust, spreading it into an even layer. Avoid over-filling the pie.
Roll out the second disc of dough to a 12-inch circle and place it on top of the pie. Trim the dough to 1/2-inch past the rim of the pie dish. Fold the edges of the dough under, pinch to seal, and crimp as desired.
Cut a couple of slits in the top pie crust, then brush it with the beaten egg.
Place pie plate on a baking sheet and bake for 30 to 40 minutes until the crust is golden brown. During the last 10 minutes of baking, check the pie to make sure the crust isn't getting to brown. If it is, cover the pie with a shield or sheet of aluminum foil. Before serving, let the dish rest for 10 to 15 minutes.
Notes
Vegetables: Use about 2 cups of whatever vegetables you have on hand. It's okay if they are leftovers and already cooked.Pie crust: To bake with the top pie crust only, be sure to grease your pie plate first. Baking time may be slightly shorter.Store covered in the refrigerator for up to 3 days.Freeze pot pie (unbaked or baked) for up to 3 months. Be sure to cool pie completely before wrapping in a double layer of aluminum foil and freezing.Reheat the pie from frozen at 375 F for 45 minutes. Add a crust shield or aluminum foil if necessary to keep the crust from burning.