1/4 teaspoon freshly ground black pepper, plus more as needed

1/2 cup frozen peas

1 store-bought or homemade pie crust, thawed if frozen

1. Arrange a rack in the middle of the oven and heat the oven to 400 F.

2. Shred or dice 12 ounces cooked turkey (about 3 cups).

3. Prepare the following, placing them all in the same bowl: Dice 1/2 medium yellow onion (about 3/4 cup). Peel 2 small or 1 1/2 medium carrots, then thinly slice crosswise (about 3/4 cup). Thinly slice 2 small or 1 1/2 medium celery stalks crosswise (about 3/4 cup). Strip the leaves from fresh thyme sprigs until you have 1 1/2 teaspoons. (If using dried thyme, use 3/4 teaspoon.)

4. Melt 3 tablespoons unsalted butter in a 10-inch cast iron or oven-safe straight-sided skillet over medium-high heat. Add the onion, carrots, celery and thyme. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes.

5. Make the sauce. Sprinkle in 1/4 cup plus 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 1 1/2 cups chicken or turkey broth, 1 cup plus 2 tablespoons whole or 2% milk, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently with a wooden spoon, until it comes to a simmer and starts to thicken. Let simmer for 2 minutes more.

6. Remove the pan from the heat. Add the turkey and 1/2 cup frozen peas and stir to combine. Taste and season with more kosher salt and black pepper as needed.

7. If needed, roll out 1 pie dough into a round about 10 inches in diameter. Transfer over the filling. Brush with a thin layer of milk. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent.

8. Bake until the filling is bubbling and the crust is golden-brown, 20 to 25 minutes. Let cool 5 minutes before serving.

Recipe notes

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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