Turkey and Cranberry Pie
Indulge in the comforting flavors of the season with this Turkey and Cranberry Pie, a delightful twist on classic leftovers that transforms your holiday staples into a show-stopping meal. Featuring tender shredded turkey and tangy cranberry sauce nestled in a creamy, herb-infused gravy with carrots, celery, and peas, this hearty pie is enveloped in a flaky, golden crust for the perfect balance of texture and taste. Easy to make with store-bought or homemade pie dough and ready in just over an hour, this recipe is ideal for cozy family dinners or post-holiday feasts. Serve with a crisp green salad or roasted vegetables to complete this satisfying meal. Bursting with seasonal charm, this turkey and cranberry pie is the ultimate comfort food to savor!
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Recipe Information
Ingredients
- 450 g Cooked turkey, shredded
- 120 ml Cranberry sauce
- 60 g Unsalted butter
- 50 g All-purpose flour
- 250 ml Chicken or turkey stock
- 250 ml Whole milk
- 2 pcs Carrots, diced
- 2 pcs Celery stalks, diced
- 100 g Frozen peas
- 1 tsp Fresh thyme leaves, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 500 g Pie crust dough (store-bought or homemade)
- 1 pc Egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, melt the butter over medium heat. Add the diced carrots and celery, and sauté for 5–7 minutes until slightly softened.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the stock and milk, whisking constantly to create a smooth sauce. Continue to cook, stirring frequently, until the mixture thickens, about 3–4 minutes.
Stir in the shredded turkey, cranberry sauce, frozen peas, thyme, salt, and pepper. Mix until everything is evenly combined. Remove from heat and let cool slightly.
Roll out half of the pie crust dough to fit the bottom of a 9-inch (23 cm) pie dish. Gently press the dough into the dish, letting the excess hang over the edges.
Pour the turkey and cranberry filling into the prepared pie crust, spreading it out evenly.
Roll out the remaining pie crust dough and place it over the top of the filling. Trim any excess dough, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 14.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
