Turkey Mushroom and Tarragon Pie


  • 4 each pie crusts, frozen, best quality available (or make your own
  • ¼ cup butter
  • 1 Tbsp garlic, minced
  • 3 cups onions, large dice
  • 4 cups mushrooms, large dice
  • ½ cup flour
  • 1 cup white wine
  • 3 cups chicken broth (canned or make your own)
  • 5 cups turkey, cooked, large diced
  • ¼ cup tarragon, fresh, chopped

  • Directions

    Heat large sauté pan. Add butter, garlic, and onions and cook until onions are tender. Add mushrooms and cook until soft. Add flour and stir to create a roux. Cook for two minutes, loosening flour from pan and stirring. Add white wine and stock. Mix in well and loosen all flour from bottom of pan. Stir or whisk out lumps. Add turkey until heated thoroughly for about 10 minutes. Remove from heat. Add tarragon. Cool to room temperature in refrigerator. Line pan with 2 pie crusts in casserole dish. Pour in pie filling. Top with other two pie crusts and seal edges of any gaps in crust. Brush with egg wash (1 beaten egg with 2 Tbsp milk). Bake in preheated oven @ 375 degrees until crust is golden brown and pie filling is bubbling on sides (about 30mins). Remove and let stand about 15 minutes. Serve with large spoon.