The combination of the creamy, savory turkey filling, the golden crust flavored with thyme, and the sweet and tart cranberries is out of this world.

Turkey Pot Pie with Cranberry-Thyme Crust
(adapted from Pot Pies: Comfort Food Under Cover by Diane Phillips)

Filling:
2 tablespoons unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
2 tablespoons all-purpose flour
1 1/2 cups low sodium chicken or turkey broth
1 cup whole or 2% milk
4 cups cut-up or shredded cooked turkey or chicken meat
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon rubbed sage
1 teaspoon minced garlic
Salt and pepper to taste

Spray a 10-inch round ovenproof baking dish with cooking spray. Set on top of a roasting pan and set aside. Preheat the oven to 400 degrees.

In a 3-quart saucepan, melt the butter, add the onion, celery, and carrot, and saute for 2 minutes. Sprinkle the flour over the vegetables and cook for 2 to 3 more minutes, stirring to form a paste around the veggies. Gradually whisk in the broth and milk, stirring until the sauce is smooth. Bring to a simmer over medium heat, cooking for about 4-6 minutes until the mixture thickens. Add the turkey, thyme, sage, and garlic. Season with salt and pepper to taste and adjust accordingly. Transfer the filling to the prepared round baking dish.

Next, prepare the crust.

Crust:
2 cups Bisquick
1 cup milk
2/3 cup dried cranberries
1 1/2 teaspoons dried thyme

Place the Bisquick in a mixing bowl. Add the remaining ingredients and stir gently just until combined.

Drop mixture by heaping spoonfuls on top of the turkey pie mixture.

Bake for 20-25 minutes, until the crust is golden. Makes 6-8 servings