Aryshire Farms Turkey Blanquette Pot Pie

Aryshire Farms Turkey Blanquette Pot Pie with Seasonal Organic Roasted Vegetables in a Rich Turkey Gravy and topped with a Flaky Lattice Pie Crust.

2 ½ LB. SEARED TURKEY BREAST
2 PINTS TURKEY GRAVY
2 ½ LB. ORGANIC ROASTED ROOT VEGETABLES
1 T. OIL - OLIVE BLEND
2 T. BUTTER
½ LB.MUSHROOMS
1 TEASPOON SALT - KOSHER
1 TEASPOON COARSE BLACK PEPPER
2 OZ. FRESH THYME
¼ BUNCH FRESH ROSEMARY
1 T.DRIED PARSLEY
2 9 PIE CRUSTS, HOMEMADE OR BOUGHT

Instructions:
1- CUT TURKEY INTO STRIPS. PLACE OIL IN SAUTE PAN ON MED-TO HIGH HEAT.
SAUTE THE TURKEY BLANQUETTES UNTIL JUST COOKED THROUGH. SEASON.
RESERVE.
2 - CARAMELIZE THE ROOT VEGETABLES IN THE OVEN. CUT VEGETABLES
INTO 1 INCH LARGE DICE OR OBLIQUE CUT. TOSS WITH OIL SALT AND PEPPER. PLACE
ON TRAY AND ROAST IN OVEN FOR APPRO 20-25 MINUTES. READY WHEN FORK
TENDER.
3 -PREPARE THE TURKEY GRAVY. THIS CAN BE DONE A DAY AHEAD AND JUST
REHEATED.
4 -PREPARE THE PIE DOUGH. ROLL OUT AND CREATE THE LATTICE CRUST TO THE SIZE
OF CASSEROLE. PAR BAKE ON PARCHMENT PAPER.
5 - COMBINE THE SAUTED TURKEY BLANQUETTES WITH ROASTED VEGETABLES AND
TURKEY GRAVY AND PLACE IN CASSEROLE DISH. HEAT EVERYTHING TOGETHER
TOPPED WITH LATTICE CRUST. WHEN CRUST IS GOLDEN BROWN POT PIE IS READY TO
SERVE.