Yesterday I made my favorite in comfort food: Turkey Pie.

This is usually made with leftover turkey, but can be made with chicken as well. If I’m on the mood for this and don’t happen to have leftover turkey, I’ll make chicken stock, and use the cooked chicken from there for the pie. Amounts of mushrooms, turkey, sausage, and peaches can be modified to meet your gustatory preferences. I like more mushrooms and peaches. My grandmother loves the sausage. Michael loves the sausage and mushrooms.
Turkey Pie

425 F for 30 minutes

~1/2 lb organic turkey sausage
1 or 2 small package mushrooms
1/4 cup butter
1/4 cup flour
~2 cups chopped cooked organic turkey
1/4 tsp salt
2 cups turkey stock/broth (if you use turkey stock, it’ll make the dish a little more flavorful.)
1 cup half & half
1 to 3 cans sliced peaches in juice
Single pie pastry crust

Slice sausage into 1 inch pieces and brown in a large skillet. Remove from skillet.

Saute mushrooms in butter. Stir in flour and salt. Cook over low heat until thickened. Add cream and stir until flour mixture is incorporated. Stir in broth and stir until incorporated. (I always have the broth hot, because I will inevitably have forgotten to remove it from the freezer and thaw it. This may help the sauce thicken, so heat or not as you please.) Stirring, heat to boiling, and then boil for 1 minute (the goal is for the sauce to be slightly thickened).

Spread peaches, turkey, and sausage in bottom of large rectangular pyrex pan (whatever size that large pan is). Pour cream sauce and mushrooms over top, distributing mushrooms as evenly as possible.

Roll out pastry and place over top of dish–I don’t even bother to flute, I just tuck the extra pastry underneath.

Cover with foil and bake for 20 minutes at 425 F. Remove foil and cook for 10 more minutes. Sauce should be bubbling. Remove from oven and wait several minutes before serving. Forget about being neat. This is comfort food, it’s all about taste, not presentation.
Eat with caution. The peaches will be much hotter than you expect, and will burn your mouth. But it’s totally worth it.

NOTE: I have made this dish in advance and frozen the entire thing uncooked. Simply add five to fifteen minutes to the baking time. The for ultimate comfort you can pull it out after a bad day and with no work, have a hot, yummy dinner.