Ina Garten Turkey Pot Pie for 6 Servings

Instructions:

1. Melt the butter over medium heat. Add the diced onion, carrots, and celery; cook for 6–8 minutes until they are translucent and smelling sweet. Note: Don't rush this; the sugars in the carrots need time to release.
2. Stir in the minced garlic and cook for an additional 60 seconds until the aroma is fragrant but not browned.
3. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. Note: This toasts the flour, removing that raw taste and creating a stable roux.
4. Slowly whisk in the turkey broth and milk, stirring over medium heat until the mixture thickens and begins to bubble.
5. Lower the heat to low. Fold in the cubed leftover turkey, peas, corn, thyme, salt, and pepper. Stir until the turkey is heated through and coated in a velvety sauce.
6. Pour the mixture into a 9 inch deep dish pie plate. Note: Smooth the top with a spoon so the crust sits evenly.
7. Drape the pot pie crust over the filling, trimming and pressing the edges against the rim. Cut 3–4 small slits in the center.
8. Brush the top evenly with the beaten egg wash. Note: Use a light touch to avoid tearing the dough.
9. Bake at 400°F (200°C) for 25–30 minutes until the crust is deep golden brown and the filling is bubbling through the vents.
10. Let the pie rest for 10 minutes before slicing. Note: This is the hardest part, but it allows the sauce to set so it doesn't run.