Ingredients:
1 recipe 9inch double pie crust
2 teaspoons olive oil
1 onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
2 cups frozen mixed vegetables, thawed and drained
1 cup heavy whipping cream
1 cup milk
2 tablespoons cornstarch
2 cups cooked turkey, cubed
1 tablespoon butter, softened
Directions:
- Line 9 inch pie pan with 1 pie crust dough from recipe.
- In pan, over medium heat, cook olive oil and onion until clear, about 5 minutes. Add in thyme, oregano, salt, pepper and mixed vegetables. Pour mixture into prepared pie pan.
- Whisk the cream, milk and cornstarch together in a saucepan over medium heat until smooth. Reduce heat and simmer until thickened, about 1 minute.
- Pour sauce over vegetables in pan. Sprinkle turkey over sauce and top with remaining pie crust.
- Crimp the edges of the curst together and poke top with fork to allow steam to escape.
- Top with butter and cover with foil.
- Bake at 425° for 10 minutes. Lower oven to 350° and bake another 50 minutes. Remove foil with 20 minutes of cooking time left.