Turkey Pot Pie

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Ingredients for 6 servings

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 cup chopped onion

6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise

1 cup thinly sliced peeled carrots (about 2 carrots)

1/2 cup diced leftover cooked vegetables (optional)

1 1/2 cups diced cooked turkey (7 to 8 ounces)

1 to 1 1/4 cups gravy

1 teaspoon chopped fresh thyme

1/4 cup frozen green peas, thawed

1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust

1 egg white, beaten to blend with 1 teaspoon water (for glaze)

1 9-inch purchased pie crust

Cranberry sauce

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