Turkey-and-Vegetable Pie is a hearty and comforting dish perfect for a cozy family dinner or a potluck gathering. With a flaky pastry crust enveloping a savory filling of tender turkey, wholesome vegetables, and aromatic herbs, this recipe promises to satisfy everyone at the table. Whether you’re utilizing leftover roast turkey or preparing it fresh, the combination of flavors and textures in this dish will surely delight your taste buds. 🥧🦃
Turkey-and-Vegetable Pie
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories per Serving: 160.2
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Butter |
| 1/2 | Margarine |
| 1/2 | Cup celery, chopped |
| 6 | Cups all-purpose flour |
| 1 | Teaspoon salt |
| 1/8 | Teaspoon pepper |
| 1/2 | Teaspoon dried thyme |
| 1 | Cup chicken broth |
| 1 | Cup milk |
| 1 | Cup kernel corn |
| 1 | Cup cooked turkey, chopped |
| 1 | Potato, peeled and diced |
| Water | |
| 3 | Egg yolks |
| 1 | Tablespoon water |
Instructions:
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Preparation: Begin by preheating your oven to 400°F (200°C). Prepare a 2-quart shallow baking dish by greasing it lightly to prevent sticking.
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Saute Vegetables: In a large skillet or Dutch oven, melt the butter and margarine over medium heat. Add the chopped onions and celery, cooking them covered for about 10 minutes until they are soft and translucent. Once done, remove the skillet from the heat.
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Prepare Filling: To the sauteed vegetables, add the all-purpose flour, salt, pepper, and dried thyme. Stir the mixture until all the ingredients are well combined.
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Add Liquids: Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps from forming. This will create a creamy sauce base for your filling.
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Incorporate Remaining Ingredients: To the sauce, add the kernel corn, chopped cooked turkey, and diced potato. Stir well to ensure all the ingredients are evenly distributed throughout the filling.
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Simmer: Return the skillet to the stove and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the filling simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
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Transfer to Baking Dish: Pour the prepared filling into the greased baking dish, spreading it out evenly.
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Prepare Pastry: While the filling is simmering, roll out your pastry dough to fit the top of the baking dish, allowing for a 1/2-inch overhang. Carefully place the pastry over the filling, then fold the edges under and crimp them to seal them to the rim of the dish.
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Ventilation: Using a sharp knife, make several small slits in the pastry to allow steam to escape during baking.
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Egg Wash: In a small bowl, beat the egg yolks with water to create an egg wash. Brush this mixture over the pastry crust, giving it a shiny, golden finish when baked.
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Bake: Place the assembled pie in the preheated oven and bake for approximately 30 minutes, or until the pastry is crisp and deeply golden brown.
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Serve: Once baked to perfection, remove the Turkey-and-Vegetable Pie from the oven and let it cool slightly before serving. Slice into generous portions and enjoy the comforting flavors of this wholesome dish.
Note: This recipe is a fantastic way to utilize leftover roast turkey from a holiday feast, but it’s equally delicious when prepared with freshly cooked turkey. Feel free to customize the filling with your favorite vegetables or herbs for a personalized twist on this classic dish. Serve it alongside a crisp salad or steamed vegetables for a complete and satisfying meal. Enjoy!
