1 large turkey breast
8 ounces fresh mushrooms, sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon dried black pepper, or to taste
1 cup whole milk
2 cups vegetable broth
salt and pepper to taste
1 recipe pastry for an 11 inch double crust pie
1 small onion
Place turkey in a large resealable plastic bag. Drizzle with mushroom soup; seal bag and crush mushrooms. Pat into pan.
Heat oil in large skillet over medium-high heat. Saute turkey with mushrooms for about 2 minutes on each side, or until turkey is turning brown. Reduce heat to medium; add garlic and cook for about 3 minutes. Stir in parsley and cook about 5 minutes longer. Remove turkey from pan.
Stir in broth; bring to a boil. Reduce heat to medium. Stir in 3/4 cup milk and salt and pepper to taste. Bring to a simmer over medium heat. Continue to cook 10 minutes or until mixture is thickened.
Slice turkey meat into small pieces. Mix flour into mushrooms and sauce mixture. Cover with tin foil and chill pot until liquid is reduced to 1/2 cup.
Heat vegetable broth in large skillet over medium heat. Pour cheese into pan along with mushrooms. Pour and serve. Top with sauce and mushrooms.