A comforting and hearty turkey and vegetable pie, perfect for family dinners or special occasions.
Preheat your oven to 425°F.
Preheating ensures even cooking and a crispy crust.
Place one pie crust into a pie plate, pressing it gently to fit.
Ensure the crust is evenly pressed to avoid air pockets.
Melt the butter in a large pan over medium heat.
Use medium heat to prevent the butter from burning.
Add the onion, celery, carrots, potatoes, and garlic to the pan. Sauté until softened.
Stir frequently to cook the vegetables evenly.
Season the mixture with parsley, thyme, red pepper flakes, sage, and seasoning salt.
Adjust the seasoning to your taste preference.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the filling.
Gradually pour in the turkey broth, stirring constantly. Simmer until thickened.
Stirring prevents lumps from forming.
Stir in the turkey meat and mix well.
Ensure the turkey is evenly distributed in the mixture.
Pour the filling into the prepared pie crust.
Spread the filling evenly for consistent baking.
Place the second pie crust on top, sealing the edges. Cut slits in the top for steam to escape.
Crimp the edges for a decorative touch.
Brush the top crust with a little water and sprinkle with poppy seeds.
This adds a nice texture and flavor to the crust.
Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 45 minutes.
Check the pie halfway through to ensure even baking.
Let the pie rest for 15 minutes before slicing and serving.
Resting allows the filling to set for cleaner slices.
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