Lisa Barbato's Pot Pie
1 pack pre-packaged pie crust
2 cups turkey, shredded (you can substitute any meat)
1 cup green beans, chopped (or peas or Brussels sprouts)
1 cup carrots, chopped
1 cup roasted potatoes, chopped (or sweet potatoes)
½ stick unsalted butter
¼ cup all purpose flour
2 cups low sodium chicken stock
1 cup heavy cream (or you can use leftover gravy)
Rouses salt and pepper to taste
Pre-heat oven to 400 degrees.
In a medium-sized pot, melt butter, add the turkey and sauté for about two minutes. Sprinkle the flour over the turkey and, with a wooden spoon stir until the turkey is coated in the flour. Keep stirring for another minute to cook out the raw flour taste.Slowly add the stock, stirring constantly. Let simmer until the sauce starts to thicken and makes gravy. Add the green beans, carrots, and potatoes,and season with salt and pepper. Stir in heavy cream(or gravy if using) and simmer for another minute. Remove from heat and let cool to room temperature.
Make an egg wash by whisking one egg with one teaspoon of water. Set aside.
When the filling has cooled, fill a medium-sized, oven-proof baking dish until 1-inch from the rim. Brush the rim of the baking dish with egg wash, place your pie crust over the top of your dish and lightly secure it to the rim.
Using your index finger and thumb, give the crust a decorative edge. Brush the top of the whole pie with egg wash. Using a sharp knife, cut 4 slits in the crust for steam to escape.
Bake for 20-25 minutes or until the crust is nice and golden brown and the filling is bubbling.