Turkey Pot Pie

Preheat oven 375 degrees. On a blank sheet of paper draw your pumpkin face and cut it out.

Cut a piece of parchment paper to fit your baking sheet then lay it on your work surface. Lay your pastry dough on the parchment paper (this will make it easier to move) and roll the dough to desired shape and size.

Lay your pumpkin face paper cutout on the pastry dough and cut the eyes and mouth out. Place final pastry dough crust with parchment on a baking sheet. Bake 12-16 minutes till crust is golden.

Meanwhile in a large skillet add olive oil on medium heat. Add in diced carrots and celery and sauté for 4-5 minutes. Add quartered mushrooms, parsley to the pan and shallots.

Add ground turkey to the mixture. Cook until the carrots and celery (hardest vegetables) start to soften and meat is no longer pink. Stirring occasionally. Drain fat from meat and vegetables, wipe skillet clean. return mixture back to the skillet.

In a mixing bowl whisk 4 tablespoons of cornstarch into 2 cups of chicken broth. Stir till smooth.

Add chicken broth to the skillet and stir.

Heat to a boil then reduce heat and simmer until thickened.

Once thickened, remove from heat and pour into casserole dish.

Once crust has baked allow to cool enough to handle. Carefully place crust onto casserole dish turkey pie filling.

Enjoy!