Leftover Turkey | Peas | Carrots Mushrooms | Garlic | Butter Milk | Onion | Stock | Pie Crust
Make the pie crust by mixing chilled butter and shortening, along with the flour, salt and ice water until a dough forms. Wrap in plastic and refrigerate.
In a large sauté pan, melt some butter, cook your veggies, stock, and milk in a roux to make it nice and creamy.
Pour into a pie pan, top with crust and brush with egg wash. Bake at 400F for 30 minutes.