Dad's leftover turkey pie

    (891)
    1 hour 30 min

    Leftover turkey like you have never tasted before! This pie won't last long but luckily this recipe makes enough to have an extra pie for seconds!


    3 people made this

    Ingredients
    Serves: 12 

    • 300g frozen peas and carrots
    • 250g frozen green beans
    • 125g sliced celery
    • 150g butter
    • 100g chopped onion
    • 85g plain flour
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon Italian seasoning
    • 400ml chicken stock
    • 300ml milk
    • 550g cubed cooked turkey meat - light and dark meat mixed
    • 4 (23cm round pieces) unbaked shortcrust pastry

    Method
    Prep:30min  ›  Cook:50min  ›  Extra time:10min  ›  Ready in:1hr30min 

    1. Preheat an oven to 220 C / Gas 7.
    2. Place the peas and carrots, green beans and celery into a saucepan; cover with water, bring to the boil and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink; set aside.
    3. Melt the butter in a saucepan over medium heat; cook the onion until softened, about 5 minutes. Stir in flour, salt, black pepper, celery seed, onion powder and seasoning; slowly whisk in the chicken stock and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
    4. Arrange a (23cm) round of pastry in 2 separate pie tins. Spoon half the filling into each pastry case, then top each pie with another round of pastry. Pinch and roll the top and bottom pieces of pastry together at the edge of each pie to seal; cut several small slits into the top of the pies with a sharp knife to release steam.
    5. Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the pastry is browning too quickly, cover the pies with foil after about 15 minutes. Cool for 10 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (891)

    Reviews in English (729)

    by
    350

    I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again.  -  28 Nov 2010  (Review from Allrecipes US | Canada)

    by
    257

    Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!  -  12 Jan 2011  (Review from Allrecipes US | Canada)

    by
    202

    For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture  -  26 Nov 2011  (Review from Allrecipes US | Canada)

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