Friend of citymade, Michele, made this next recipe for us (she used chicken). Of course, since she is an amazing cook, it was delicious.
Turkey and Vegetable Pot Pie
1 lb turkey
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tbsp all purpose flour
½ c dry white wine
2 c 1% milk
1 10 oz package of frozen peas
1 tbsp fresh thyme
1 9-inch pie crust, thawed if frozen
Heat oven to 400F. Shred turkey. Set aside.
Meanwhile, heat oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the turkey, peas, thyme, ¾ tsp salt, ¼ tsp pepper. Transfer to shallow 1 ½ to 2 quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.