For as long as I can remember my family has celebrated the holidays (Easter, Thanksgiving and Christmas) with a turkey dinner and a gathering of loved ones. In that past few years I have become the official turkey “cooker” and while I enjoy hosting our family dinner, I don’t always enjoy the leftovers. That all changed when I came up with this Turkey Pie Recipe; it is simple, delicious and something I can coax my kids to eat!
You will need:
- 2 to 3 cups of cooked, shredded or cubed Turkey
- 1 medium size Onion
- 4 Celery Stalks
- 1/4 cup + 1 tablespoon butter
- 1/4 cup flour
- 1 cup milk
- 2 cups Chicken (or vegetable) broth
- 1 cup frozen pies
- 1 tsp savory
- 1 tsp sage
- 1/2 tsp marjoram
- Salt & pepper to taste
- Pie dough
What to do:
- Start by chopping the onion and celery into small pieces
- Put one tablespoon of butter into a deep frying pan and melt over medium – low heat; once the butter is melted add the onion and celery and cook until soft and translucent, stirring often
- Add the 1/4 cup butter and 1/4 flour to the veggie mixture and stir until combined, continue to stir the mixture for two minutes. Season with salt and pepper
- Add 1 cup milk and 2 cups stock to your mixture, stir in spices
- Allow your mixture to cook for 5 minutes before adding the diced turkey
- Your mixture will continue to thicken as it cooks, stir periodically until it reaches the consistency you are looking for (similar to gravy)
- Stir in the frozen peas and remove your mixture to cool slightly
- Preheat your oven to 375 degrees
- Roll your pastry to 1/8 inch thickness in the desired size, for these mini pies I used a cup to cut my pastry into small circles and then put the circles into muffin tins. Alternatively you could make a full size pie.
- Once your pie crust(s) are ready you can add your turkey mixture to it/them
- For these mini pies I placed an additional circle of pastry on top, which gives it a rustic look. If you prefer to make a proper crust you are welcome to do so!
- Place your pie(s) in a hot oven and bake for 20 to 45 minutes (depending on size); or until pastry is golden brown.