A delightful twist on the classic turkey pot pie, perfect for using up leftovers.
Preheat your oven to 425°F (220°C).
Always preheat your oven to ensure even cooking.
Place the pie crust into a deep pie dish, pressing it gently to fit.
Use a fork to prick the bottom of the crust to prevent bubbling.
Melt 3 tablespoons of butter in a large skillet over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the onion, celery, carrots, mushrooms, and garlic to the skillet. Cook until softened, about 10 minutes.
Stir occasionally to prevent sticking.
Stir in the turkey, peas, and corn. Season with salt and pepper to taste.
Taste the mixture to adjust seasoning as needed.
Remove from heat and mix in the parsley and sage.
Adding herbs off the heat preserves their fresh flavor.
Transfer the filling into the prepared pie crust.
Spread the filling evenly for consistent baking.
In a mixing bowl, combine the mashed potatoes with milk until smooth.
Warm the milk slightly for easier mixing.
Spread the potato mixture over the filling, smoothing the top.
Use a spatula to create decorative swirls on the topping.
Dot the top with the remaining butter and sprinkle with seasoned salt.
For extra flavor, add a pinch of paprika.
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 20-30 minutes, or until the potatoes are golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool for 5 minutes before serving.
Cooling allows the filling to set for easier slicing.
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