Turkey Pie
Transform your holiday leftovers into a showstopping comfort food classic with this rich and hearty Turkey Pie recipe. Packed with tender shredded turkey, a medley of vibrant vegetables like carrots, peas, and celery, and a creamy thyme-infused sauce, this dish is a flavor-packed delight. Encased in a buttery, flaky pie crust and baked to golden perfection, this savory pie offers a stunning balance of textures and tastes. Perfect for feeding the family or entertaining guests, this recipe is easy to prepare with just 30 minutes of hands-on time and makes for a truly satisfying meal. Whether you're looking for a creative way to use leftover turkey or a comforting dinner option, this Turkey Pie is guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or diced)
- 2 cups chicken or turkey stock
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 0.5 cups heavy cream
- 1 cup frozen peas
- 1 cup diced carrots (cooked or parboiled)
- 0.5 cups diced celery
- 1 large onion (diced)
- 2 cloves minced garlic
- 1 teaspoon fresh thyme leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets store-bought or homemade pie crust
- 1 egg (beaten for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots, and sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Gradually add the chicken or turkey stock while whisking, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
Stir in the shredded turkey, peas, cream, thyme, salt, and black pepper. Mix well, then remove from heat and let the filling cool slightly.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the slightly cooled filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and carefully lay it over the filling. Trim any overhang, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust to give it a golden-brown finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 706 mg | 15% | |
*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.
