Turkey Pot Pie

Ingredients

• 6 ounces mushrooms trimmed sliced cut in half then thickly crosswise
• 1 cup carrots peeled thinly sliced ( 2 carrots)
• 1  egg whites with 1 teaspoon water (for glaze) beaten to blend
• 1 teaspoon thyme sprigs fresh chopped
• 1 cups gravy 
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 cup onion chopped
• 1 tablespoon parsley fresh italian chopped for crust
• 0.3 cup peas green frozen thawed
• 1 9-inch pie crust dough 
• 0.5 cup savory vegetable diced leftover cooked
• 7 ounces turkey diced cooked
• 1 tablespoon butter unsalted
• 6 servings roasted cranberry sauce 

Equipment

• frying pan
• oven
• pie form

Directions

1. Melt 1 tablespoon unsalted butter with1 tablespoon extra-virgin olive oil in heavylarge skillet over medium-high heat.
2. Addchopped onion and sauté until golden,7 to 8 minutes.
3. Add sliced mushrooms;sprinkle with salt and pepper. Sauté untilbrowned and tender, about 4 minutes.
4. Addsliced carrots; cover and cook until carrotssoften slightly, about 2 minutes.
5. Addleftover vegetables, if desired.
6. Add dicedturkey, gravy, and chopped fresh thyme.Bring filling mixture to boil; reduce heatto low and simmer to thicken if necessary.Season to taste with salt and pepper.
7. Mixin peas and chopped parsley.
8. Pour fillinginto 9-inch-diameter glass pie dish andrefrigerate until cool, about 30 minutes.
9. Lightly brush rim (both top andunderside) of filled pie dish with egg glaze.
10. Place crust atop filling and fold edge ofdough over edge of pie dish. Pinch doughrim to seal crust all around. Press downon top edge of crust with fork tines to sealdecoratively. Chill 10 minutes.
11. Preheat oven to 400°F. Lightly brushtop of pie with glaze. Make three to four1/4-inch slits in center of pie to allow steamto escape. Press some fresh parsley leavesonto crust.
12. Bake pie until crust is goldenand filling is bubbling, 30 to 35 minutes.
13. Remove from oven and let cool 10 minutes.
14. Serve with cranberry sauce.