Turkey Pot Pie Recipe

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Ingredients

1 unbaked pie crust (what I used) or all butter pie crust*
3 Tablespoons (43g) unsalted butter
1/2 cup (65g) chopped yellow onion (1/2 of a medium onion)
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (2–3 stalks)
1 cup (120g) roughly chopped mushrooms
3 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves
1/2 teaspoon finely chopped dried rosemary (or more thyme, or dried sage)
2 cups (480ml) chicken broth/stock or turkey broth/stock
1/2 cup (120ml) whole milk
1 cup frozen peas (or other vegetable add-in, see Note)
3 cups (370g) chopped or shredded cooked turkey (or chicken)
egg wash: 1 large egg beaten with 1 Tablespoon milk

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