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.<\/p>\n
4 Tbs butter (divided)
\n6 oz mushrooms, sliced
\n3 cloves garlic, minced
\n3 tbs flour
\n1 c turkey or chicken stock
\n1 c skim milk
\n1\/2 c heavy cream<\/p>\n
1 1\/2 c diced turkey
\n1 c frozen mixed vegetables<\/p>\n
pie crust for a two crust pie<\/p>\n
Preheat oven to 450F, line pie plate with one pie crust.<\/p>\n
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.<\/p>\n
Add turkey & veggies, cook until heated through.<\/p>\n
Pour filling into pie crust, top, crimp, vent.<\/p>\n
Bake for 15min, shield crust edges, reduce temp to 350F, bake 30 min. more.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n