Leftover-Turkey Pot Pie

Melt 1 Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring, until golden, 7 to 8 minutes. Add 6 oz. button mushrooms, stems trimmed, caps cut in half, thickly sliced crosswise; sprinkle with kosher salt and freshly ground pepper. Cook, stirring, until browned and tender, about 4 minutes. Add 1 cup thinly sliced peeled carrots (about 2 carrots); cover and cook until carrots soften slightly, about 2 minutes. Add ½ cup finely chopped leftover cooked vegetables, if desired. Add 1½ cups finely chopped cooked turkey (7–8 oz.), 1– 1¼ cups turkey gravy, and 1 tsp. chopped fresh thyme. Bring to a boil; reduce heat to low and simmer to thicken if necessary. Season with salt and pepper. Mix in ¼ cup frozen green peas, thawed, and 1 Tbsp. chopped fresh Italian parsley. Pour filling into 9" glass pie dish and chill until cool, about 30 minutes.

Roll 1 disk Perfect Pie Crust (if using) on a surface lightly dusted with all-purpose flour into a round about ⅛" thick. Chill until needed.

Lightly brush rim (both top and underside) of filled pie dish with 1 large egg white, beaten to blend with 1 tsp. water. Place rolled Perfect Pie Crust or one 9" store-bought pie crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.

Preheat oven to 400°F. Lightly brush top of pie with remaining egg white mixture. Make three to four ¼" slits in center of pie to allow steam to escape. Press some parsley leaves onto crust. Bake pie until crust is golden brown and filling is bubbling, 30–35 minutes. Let cool 10 minutes. Serve with cranberry sauce alongside (if using).