Rustic Turkey and Vegetable Pie

Ingredients

• 2 tablespoons olive oil
• 1 large carrot, peeled and sliced
• 3 celery stalks, sliced
• 1 medium yellow onion, sliced
• 2 cloves garlic, finely sliced
• Kosher salt and freshly ground black pepper
• 1 pound ground dark meat turkey
• 8 to 9 ounces cremini mushrooms, sliced
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 cups low-sodium homemade or store-bought chicken broth
• 2 teaspoon Worcestershire sauce
• The leaves from 4 stems of thyme
• 1 sheet of frozen puff pastry, thawed but cold
• Milk for brushing

Directions

1. Move the oven rack to the middle position, then heat the oven to 400 degrees F. Warm 1 tablespoon olive oil in a large sauté pan over medium-high heat until it looks glossy and hot. Add the carrots, celery, onions, and garlic, then season with salt and pepper. Cook, stirring now and then, until the vegetables have softened without taking on color, about 6 minutes total. Spoon them into a bowl and set them aside.
2. Add the remaining olive oil to the empty pan and heat it over medium high until it shimmers. Add the turkey, season with salt and pepper, and cook, stirring occasionally, until the moisture has cooked off and the meat starts to brown, about 8 minutes. Add the uncooked mushrooms, then put the cooked vegetables back into the pan. Sprinkle in the flour and stir until everything is coated.
3. Pour in the white wine, chicken stock, and Worcestershire sauce, then add the thyme. Continue cooking, stirring from time to time, until the mixture has thickened, about 5 minutes. Scrape the filling into a casserole dish that fits it snugly, about 1 1/2 quarts.
4. Brush milk around the sides of the dish. Lay the pastry over the top, pulling it snugly across the filling, and press it gently against the milk-brushed edges so it adheres.
5. Make a slit in the center of the pastry so steam can vent, then brush the pastry lightly with milk.
6. Set the pie on a rimmed baking dish to catch drips. Bake until the pastry has risen and turned golden, 20 to 25 minutes. Serve immediately.