Turkey Potpie

Preheat oven to 350 degrees F. Coat a 9 1/2-trudge pie pan with cooking spray. Warmth 1 teaspoon oil in a huge nonstick skillet over medium-high warmth. Add onion, carrot and celery; cook, stirring most regularly, except softened and evenly browned, about 7 minutes. Switch to a medium bowl.

Warmth the final 2 teaspoons oil in the skillet over medium-high warmth. Add mushrooms; cook, stirring most regularly, except browned and tender, about 5 minutes. Add garlic, story and thyme; cook, stirring continuously, except fragrant, about 1 minute. Return the onion mixture to the pan. Plug broth and cornstarch in a measuring cup or bowl except tender; add to the pan. Ship the combination to a boil, stirring every from time to time. Lumber in turkey, peas, bitter cream, pepper and salt. Get faraway from warmth.

Switch the combination to the ready pie pan. Invert crust and set on high of the turkey mixture; crop a few slits in the center of the crust. Bake except golden and bubbly, about forty five minutes. Let stand for 10 minutes earlier than cutting and serving.