A delicious way to enjoy your leftover turkey from the holidays. This recipe has a creamy, gravy sauce that’s filled with vegetables and turkey, and inside a flaky pie crust.
In a small pot, add the chopped russet potato and 1 cup carrots. Fill with water and bring to a boil, then reduce to simmer. Cook until potatoes and carrots are soft when poked with a fork. Drain water and set them aside.
Add ¼ cup salted butter and ½ cup chopped onion to a separate large pot over medium-high heat. Cook until the onion turns translucent, about 1-2 minutes.
Stir in the ⅓ cup all purpose flour, ½ tsp poultry seasoning, ½ tsp dried thyme, ½ tsp salt and ¼ tsp ground black pepper.
Whisk in the 2 cups water and ¾ cup milk, stirring frequently. Bring to a boil then let reduce to let simmer for 1-2 minutes, until the sauce has thickened. Remove from heat.
Add cooked potatoes and carrots, ½ cup frozen corn, ½ cup frozen peas, 1 cup mushrooms, and 3 cups chopped turkey to the gravy sauce. Season everything with salt and pepper then mix everything so that the sauce coats evenly.
Spray the pie plate with nonstick cooking spray. Line with one of the pie crusts and trim edges (see how to make a pie crust). Pour in the turkey filling.
Place second pie crust on top and trim edges. Pinch edges together and brush the top crust with egg wash or milk. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam while cooking.
Place in oven uncovered to bake for 35-40 minutes, or until the crust turns golden brown and the filling begins to bubble. Let sit for 15-30 minutes before slicing and serving.
Recipe Notes:
Check crust while cooking to make sure it isn’t browning too much. If it is, try covering it with aluminum foil.
I recommend making the pie crust first and letting that chill in the fridge while you make the pie filling. As I already mentioned, you can also use a refrigerated store-bought double pie crust.
Prep the dough ahead of time and freeze it. I like to make double batches of the dough when I have spare time and freeze extra for a different pie recipe that I'll make in the future.
Feel free to replace turkey withcooked chicken. This recipe will taste great with either!
Boil the hearty vegetables in advance such as potatoes and carrots. Chop them small for a faster boil time.
Use frozen vegetables or leftover roasted vegetablesinstead to save time. These don't need to be pre-cooked and can be added straight to the pie.