Turkey Pot Pie

Preheat the oven to 375 degrees. On an 8.5-by-11-inch blank sheet of paper, draw your pumpkin face and cut it out.

Cut a piece of parchment paper to fit your baking sheet and place it on your work surface to make transferring the pastry crust easier when it's ready to bake. Lightly sprinkle the parchment paper with flour, then lay your pastry dough sheet on top. Roll out the puff pastry to match the shape and size of your baking dish. Place the baking dish upside down on the rolled-out pastry and use a sharp knife to trim around it. Remember, the puff pastry will shrink slightly during baking.

Place your pumpkin face paper cutout on the pastry dough and carefully cut out the eyes and mouth. Transfer the prepared pastry crust with parchment paper onto a baking sheet. Bake for 12-16 minutes until the crust turns golden.

Meanwhile, in a large, heavy-bottomed skillet or pot, add a tablespoon of olive oil over medium heat. Add diced carrots and celery, and sauté for 8-10 minutes, or until softened.

Add 1 large, diced shallot and sauté until softened, 3-4 minutes, then stir in an 8-ounce container of quartered mushrooms, sautéing for 5-6 minutes.

Add ground turkey to the pot and sauté until it is no longer pink. Drain off any excess grease, then stir in 1/4 cup of chopped parsley until well combined.

In a large mixing bowl or measuring cup, stir together 4 tablespoons of cornstarch with 2 cups of chicken broth until smooth.

Pour the chicken broth mixture into the skillet and stir.

Bring to a boil, then lower the heat and let it simmer until it thickens.

Once the mixture thickens, take it off the heat and transfer it into a casserole dish.

Once the pastry crust has baked, let it cool until it's safe to handle. Gently place the crust over the casserole dish, covering the turkey pie filling, and serve.

Enjoy! 🎃

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