Directions

• Preheat your oven or grill to 425° Begin sautéing diced onion on stove top on medium heat, during this time I microwave the steamer bag of frozen veggies. When the onions start turning brown on the edges, add the butter. Once the butter is melted down, add in the steamed veggies. After the veggies are in, mix in your chopped turkey. Mix everything together to make sure that it is all evenly coated in butter.
• Sprinkle in 2 tablespoons of flour, this is going to act as a roux. Once the flour is incorporated, slowly add in your chicken stock. Mix that in nicely. The last thing you will do is slowly add in the half and half. Stir that in and let simmer until it thickens. Taste everything as you go. This is the last point at which you will be able to add salt, so make sure you try it before it goes in the pie crust and add salt and pepper as needed.
• Let your pie crust come up to room temp while you are cooking the filling. Butter the bottom and sides of an 8” cast iron pan and lay one crust into the bottom, forming to the pan. Spoon the hot filling into the pan. Put the other pie crust over the top, trimming and crimping the edges of the two crusts together. Make 2 slits in the center of the pie to allow steam to escape. Beat 1 egg and brush surface of pie for shiny golden crust. Bake for 20-30 minutes or until the crust is golden brown. You’ve already cooked the filling, so you’re really just looking to make sure the crust is perfect.
• After letting it cool for 10-15 min, grab a spoon and enjoy!