Ingredients:
Filling
- 1 to 1¼ lb ground turkey (chicken can be substituted)
- 2 to 2½ cups Campbells Chicken Gravy (comes in a can)
- 1½ cups frozen mixed vegetables (like peas and carrots)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- 1½ cups all-purpose flour
- ½ cup Crisco shortening, chilled (stick in freezer for 10 min)
- ½ tsp salt
- 4-6 tbsp ice water
- 1 egg plus 1 tbsp water, beaten, for egg wash (optional)
- Crust: In a food processor, add the flour and salt. Pulse to blend. Cut the chilled shortening into small pieces and scatter over the flour. Pulse until mixture resembles cornmeal. Through the feed tube, add tablespoons of ice water, one at a time and pulse/process the mixture until the dough forms together into a ball. Remove the dough and chill while making the filling.
- Filling: Brown the ground turkey in a skillet over medium high heat. Season the meat with salt, pepper, and thyme. Add the vegetables, defrosting not necessary. Add the chicken gravy. Stir until well mixed and cook on medium until heated through. Remove from heat and set aside.
- Preheat oven to 375°F.
- Transfer the filling into a pie plate. Between two wax paper sheets, roll out the pastry dough until it makes a big enough circle to cover the pie. Carefully place crust over the filling; pinch down the edges to seal - decorative edge optional. An egg wash is optional also but will help the crust get brown. Cut out 1-2 small vent holes in the middle of the crust.
- Place pie on top of foil lined baking sheet and bake for 30-35 minutes, until crust is golden brown and filling is hot and bubbly.
