Dice the turkey and set aside. Dice all of the vegetables
Place a stock pot over medium heat. Add the butter and olive oil and when hot and bubbly add the vegetables and seasoning - thyme, salt, pepper and red pepper flakes. Saute for 5 minutes.
Sprinkle with flour. Stir and cook the flour for about 3 minutes or so until it is golden brown.
Add the stock slowly, whisking as you go. Cook until thickened 3-5 minutes.
Add in the cooked turkey. Stir to combine and divide between two oven-safe bowls.
Top with pie crust. Cut slits in the pie crust to allow the steam to vent. Place on a sheet pan lined with foil.
Bake for 30 minutes until the crust is golden brown.
Notes
To bake pot pie from frozen, unwrap the frozen pie and place on baking sheet. Increase the cooking time to 50-60 minutes or until golden brown and bubbly. No need to allow it to thaw first.Tips
cook on a baking sheet lined with foil – makes clean up a breeze!
fill oven-safe bowls almost to the top
cut slits in the pie crust to allow the steam to escape
brush the top of the crust with a beaten egg. It will make it brown beautifully and glisten!
No sprig of thyme? Use substitute ¼ teaspoon Italian Seasoning.If the crust is getting too dark, cover with foil while baking.