Home-Style Turkey Pie

My Unexpected Thanksgiving Leftover Miracle: A Turkey Pie Tale

Thanksgiving. The day of family, laughter, and… mountains of leftover turkey. Every year, it's the same story. We feast, we laugh, we’re stuffed to the gills, and then comes the aftermath – a fridge overflowing with delicious but potentially overwhelming leftovers. This year, I decided to change my approach. No more sad, dry turkey sandwiches lingering in the back of the refrigerator! I wanted something exciting, something comforting, something that would showcase the wonderful flavors of that Thanksgiving bird in a whole new way. And that's where my surprisingly simple, yet incredibly satisfying, Turkey Pie came into play.

As a busy working mom, I appreciate recipes that are both tasty and efficient. This pie fits the bill perfectly. It cleverly transforms leftover turkey into a hearty, delicious meal that’s ready to go in a relatively short amount of time. Plus, it’s a crowd-pleaser – perfect for a cozy family dinner or an impromptu gathering with friends. The flaky crust, the savory filling bursting with tender turkey and perfectly seasoned vegetables…it’s pure comfort food magic. The best part? It's a fantastic way to use up those Thanksgiving leftovers before they start to lose their freshness. Who needs to eat the same old turkey sandwich again, right?

The preparation itself was a relaxing evening activity. I love the feeling of kneading the pie dough, the soft, yielding texture beneath my fingertips as I coaxed it into its perfect form. It was meditative, almost therapeutic, allowing me to de-stress after a long week at the office. And the cooking? Even simpler! While the pie baked in the oven, filling the kitchen with its heavenly aroma, I caught up on some emails and relaxed with a cup of tea. It was a perfect evening, the result of a delicious recipe and a little bit of thoughtful meal planning.

Now, my Thanksgiving leftovers have officially transformed into a family favorite. I’ve already started thinking about ways to adapt this recipe – maybe a twist with different herbs or vegetables? Perhaps a creamy mushroom and turkey variation for a fall dinner party? The possibilities are endless. In the meantime, this classic turkey pie recipe is my go-to solution for leftover turkey, guaranteed to impress every time. So, next time you face the post-Thanksgiving turkey mountain, don’t despair. Embrace the challenge, grab your rolling pin, and prepare for the delicious adventure of making a heavenly Turkey Pie!

Beyond Thanksgiving: This Turkey Pie isn't limited to Thanksgiving leftovers! Use leftover roasted chicken or even ground meat for a similar comforting meal. It’s adaptable and flexible enough to become a staple in your regular meal rotation.

Serving Suggestions: Serve your warm pie with a simple side salad, a dollop of sour cream or crème fraiche, and a glass of chilled white wine for a complete and satisfying meal.

Make it Your Own: Feel free to experiment with the vegetables. Swap out the carrots and celery for other root vegetables like parsnips or sweet potatoes. Add some sautéed mushrooms or spinach for extra richness. Don't be afraid to get creative and personalize your pie to reflect your own preferences.

This Turkey Pie recipe is more than just a way to use leftovers; it's a celebration of resourcefulness, a testament to the joys of home cooking, and a guaranteed way to transform those leftover Thanksgiving treasures into a culinary masterpiece that everyone will adore.

Step-by-step

• Preheat oven to 425 degrees F (220 degrees C).
• Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft.
• Stir in the bouillon and water. Bring mixture to a boil.
• Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter.
• Stir in the turkey and flour.
• Add the milk, and heat through.
• Stir the turkey mixture into the vegetable mixture, and cook until thickened.
• Cool slightly, then pour mixture into the unbaked pie shell.
• Roll out the top crust, and place on top of filling.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.