1 box of Pillsbury pie crusts (this gives you two rolled pie crusts, one for the top and one for the bottom.) Or, you can make your own pie dough if you like.
4 tablepspoons butter
2 cups sliced mushrooms
Salt & pepper to taste
4 1/2 cups cooked vegetables of your choice (some examples: corn, carrot, pearl onion, green beans, green peas, potato chunks ...)
1 tsp dried thyme
1/4 cup flour
1 cup turkey stock
1 cup milk
2 cups diced turkey meat
1 tablespoon of water
Preheat oven to 400. Unroll the pie crusts and line the bottom of a 9x9-inch casserole dish with one of the crusts. Press any overlapping edges up on the sides of the casserole dish. Puncture the crust several times with a fork and prebake it in the oven for 5 to 10 minutes; this ensures the bottom of your crust won't be raw and sticky after the whole pot pie is made.
Saute the mushrooms in the butter and salt & pepper to taste. Add the thyme and mix well. Add the flour and stir gently, and let it cook for a few minutes. Add the stock and milk and mix well. Bring to a gentle simmer until it thickens. Turn off heat. Add the vegetables and turkey to the thick roux and stir to mix.
Add this mixture to your pastry-lined casserole dish. Place the second layer of crust over the top and tuck any overlapping edges under. Cut four vents at the top of the pastry dough. Beat the egg and the water and brush this over the top of the pastry.
Place the casserole dish on a baking sheet to catch drips. Bake for 30 to 40 minutes, or until the crust is golden and the turkey/veg mix is bubbly. Remove and let stand for 5 minutes before serving.
(Image: Kathryn Hill)