The Skinny:
Servings: 16 •
Serving Size: 1 Slice •
Calories: 342 •
Fat: 22 g •
Saturated Fat: 7 g •
Carb: 26 g •
Fiber: 3 g •
Protein: 10 g •
Sugar: 1 g •
Sodium: 390 mg
Lay one pie dough crust out and roll it out a little more on a piece of parchment paper.
Place the pie dough in the base and up along the walls of the spring form pan and lay a second pie crust out to roll it slightly on the parchment paper as well.
Cut the pie dough accordingly and press in with your fingers to make sure the pie dough goes fully up along the walls of the springform pan and has about 1/2-1” of overhang.
Place the springform pan into the fridge.
Cook the chopped 4 Oz. bacon into the base of a large pot and cook over a medium-high heat or until cooked through.
Remove the bacon from the pot with a slotted spoon and set aside leaving the drippings in the pot.
Add the 2 carrots and the 4 potatoes to the drippings and cook for about 5 minutes, stirring constantly.
Once the veggies are just starting to become tender, add in the 1/2 Lb. ground turkey, 1/2 Lb. sausage, 1/2 yellow onion, 8 Oz. mushrooms, 1/2 Tsp. rosemary, and 1/2 Tsp. oregano.
Continue to cook for another 10 minutes or so or until the meat is cooked through completely and all the veggies are tender; set aside to cool.
While the mixture is cooling, place the 1/4 C. butter into a small pot over medium heat until melted.
Whisk in the 1/4 C. flour and cook for 1-2 minutes before whisking in the 1 C. chicken broth.
Continue to cook over medium heat until the mixture is thickened.
Pour the mixture into the meat and veggies along with the two large handfuls of chopped spinach and the bacon; stir to combine and allow the spinach to wilt.
Preheat the oven to 400 degrees F.
Remove the springform pan from the fridge and transfer the meat mixture into the prepared pan.
Roll out the third and final pie dough and rest it atop the meat mixture; crimping down and rolling in the edges to form the crust.
Cut a couple of slits in the top for ventilation.
Place the pie into the oven over a baking sheet (to catch and drips) to bake for about 45 minutes or until the top and edges are golden brown.
Once done, remove from the oven and allow to cool slightly before removing the springform and slicing.
Enjoy hot right away!