• 1 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 C chopped onion
• 6 ounces button mushrooms, stems trimmed, caps cut in half, thickly sliced crosswise
• Kosher salt and freshly ground black pepper
• 1 C thinly sliced peeled carrots (about 2 carrots)
• 1/2 C finely chopped leftover cooked vegetables (optional)
• 1 1/2 C finely chopped cooked turkey
• 1 to 1 1/4 C turkey gravy
• 1 tsp chopped fresh thyme
• 1/4 C frozen green peas, thawed
• 1 Tbsp fresh Italian parsley, chopped, plus more for crust
• 1 large egg white, beaten to blend with 1 tsp water
• 1 9-inch store-bought or homemade pie crust
Melt butter with extra-virgin olive oil in heavy large skillet. Add onion and cook, stirring, until golden, 7 to 8 minutes. Add mushrooms and sprinkle with salt and ground pepper. Cook, stirring, until browned and tender, about 4 minutes. Add carrots cover and cook until carrots soften slightly, about 2 minutes. Add leftover cooked vegetables, if desired. Add cooked turkey, turkey gravy and thyme. Bring to a boil; reduce heat to low and simmer to thicken, if necessary. Season with salt and pepper. Mix in peas and parsley. Pour filling into 9- glass pie dish and chill until cool, about 30 minutes. Lightly brush rim (both top and underside) of filled pie dish with 1 large egg white, beaten to blend with 1 tsp. water. Place pie crust atop filling and fold edge of dough over edge of pie dish. Pinch dough to seal crust all around. Chill 10 minutes. Lightly brush top of pie with remaining egg white mixture. Make three to four slits in center of pie to allow steam to escape. Press some parsley leaves onto crust. Bake at 400 degrees crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool 10 minutes.
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