Turkey & Wild Mushroom Pot Pie

Ingredients

2 cups cooked turkey, shredded
1 cup mixed wild mushrooms, sliced
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onions
2 cups chicken broth
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1 tsp salt
1 refrigerated pie crust

Instructions

Method: Indirect baking

Set the EGG for indirect cooking at 375°F/191°C.
In a pan, melt butter and sauté onions, celery, carrots, and mushrooms.
Stir in flour and cook for 1 minute.
Add broth and cream, stirring until thickened.
Mix in turkey, salt, and pepper.
Pour into a baking dish and top with pie crust.
Bake for 30-35 minutes until golden brown.

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