Author: Adapted from www.delish.com by MELT® Chef, K. Query A delicious way to use up Thanksgiving leftover turkey and wine. Try this without the crust for a delectable Creamy Turkey and Mushroom Stew.
2 gluten free frozen pie crusts, thawed
½ tablespoon Rich & Creamy MELT
1 ½ lbs cooked turkey, cut into 1 inch chunks
2 shallots, chopped
1 lb mushrooms, sliced
3 carrots, sliced
3 celery stalks, sliced
⅓ cup dry white wine
¼ cup all-purpose gluten-free flour
2 cups gluten-free chicken broth
¾ cups half-and-half
1 cup frozen peas, thawed
2 teaspoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon pepper
Set pie crusts on counter to thaw.
Heat ½ tablespoon of MELT on medium high.
Add shallots; cook, stirring 2 minutes. If pan is dry add 2 tablespoons water.
Add mushrooms, carrots and celery. Cook 5 minutes.
Add wine, boil 2 minutes or until dry.
Stir in flour, then broth; heat to boiling on high.
Stir in turkey, half-and-half, peas, and tarragon; simmer 1 minute.
Pour into thawed crust, top with second pastry crust and pinch the seams to close the pie.
Pierce top crust with a fork or slit with a knife.
Bake per crust directions or until crust is golden brown.