Mom's Turkey Pot Pie

A pot pie has got to be one of the best comfort foods! This is my mom's recipe, with some slight variations.

2 prepared pie crusts
1 diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced potatoes
8 oz sliced mushrooms
3 garlic cloves, minced
1 T. chopped parsley
1/2 teaspoon thyme
pinch red pepper flakes
1 teaspoon sage
salt and pepper to taste
3 tablespoons flour
2 cups turkey broth (reserved from turkey baking pan)
2 cups diced leftover turkey
Preheat oven to 425°.

Place one pie crust in a deep dish pie plate.Set aside.

In a large frying pan melt butter. Add onion, celery, carrots, potatoes, mushrooms and garlic.Saute for 5 minutes.Season with parsley, thyme, pepper flakes, sage, salt and pepper.

Sprinkle the veggies with flour and stir to mix.Add turkey broth and simmer for 5 minutes.Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.Cut a couple slits in top so steam can be released.

Place pie on cooking sheet and bake for 15 minutes then lower oven temperature to 350°. Bake for 45 more minutes. Remove from oven and let rest 15 minutes before slicing.

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