Preparing Filling

1. Preheat oven to 425F.
2. In a large sauté pan over medium heat, melt the butter. Add the carrots, onion, celery, and potato, and sauté for 10–15 minutes. Stir in the peas, herbs, salt, and pepper, mixing well to combine.
3. Sprinkle the Caputo Gluten-Free Flour or the Caputo “00” Baking Flour, Worcestershire sauce, and Dijon mustard over the vegetables. Mix to combine.
4. Pour in the vegetable stock, bring the mixture to a boil, then reduce to a simmer. Cook until thickened. Stir in the milk, then fold in the shredded turkey.
5. Allow the filling to cool completely before assembling the pie.

Assembling the Turkey Pot Pie

1. While your filling cools, prepare your Caputo Gluten-Free Pie Crust or Caputo Pie Crust Dough made with Caputo “00” Baking Flour.
2. Once your Gluten-Free Pie Dough or regular Pie Dough is formed and rested, roll it out and place it into the base of a 9-inch pie dish. If cracks appear, smooth them out by pressing the dough together with your fingers.
3. Add the cooled filling to the pie dish.
4. Place the second sheet of dough over the filling. Press the top dough along the rim to create a seal with the bottom piece. Trim off any excess dough.
5. Poke a few holes in the top of the pie with a fork, and create and egg wash by whisking one egg in a small bowl. Brush the top of the dough with the egg wash and prepare to bake.

Baking

1. Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown. 
2. Allow the pie to cool slightly before serving.
3. Enjoy :)

Notes

• This recipe can be made with the pie crust of your choice, whether it be Gluten-Free pie crust or pie dough made with Caputo “00” Baking Flour.