This is my variation of Trina’s “recipe”, combined with some random recs off the internet. I’m not a big fan of canned cream of mushroom soup so I made my own, based on the Cook’s Illustrated recipe for green bean casserole. I didn’t have the oven fully up to temp to begin with so mine never browned quite as much as I would have liked.
4 Tbs butter (divided)
6 oz mushrooms, sliced
3 cloves garlic, minced
3 tbs flour
1 c turkey or chicken stock
1 c skim milk
1/2 c heavy cream
1 1/2 c diced turkey
1 c frozen mixed vegetables
pie crust for a two crust pie
Preheat oven to 450F, line pie plate with one pie crust.
Melt 3 tbs butter, saute mushrooms and garlic. Add flour and remaining tbs butter, cook stirring contantly for 1-2 min. Add liquids, cook until thickened.
Add turkey & veggies, cook until heated through.
Pour filling into pie crust, top, crimp, vent.
Bake for 15min, shield crust edges, reduce temp to 350F, bake 30 min. more.