Ron’s Turkey Pie

Few things in the kitchen are more satisfying than using up leftovers with this recipe. You must try it! 

Ron’s Turkey Pie:

Pastry for one double-crust pie (see Index for How to Make Perfect Pastry)

½ c. (125 mL) butter or margarine

½ c. (125 mL) all-purpose flour

½ tsp. (2.5 mL) salt

½ tsp. (2.5 mL) pepper

3 c. (750 mL) poultry stock (see One Click: How to Make Poultry Stock. or use commercially made broth)

¼ c. (60 mL) diced onion

½ c. (125 mL) sliced celery

½ lb. (225 g) sliced, fresh mushrooms

3 tbsp. (45 mL) butter or margarine

3 c. (750 mL) cooked, diced turkey

1 c. (250 mL) cooked, diced or sliced carrots

1 c. (250 mL) cooked peas

1 egg yolk plus 1 tsp. (5 mL) milk, for brushing top crust

Preheat oven to 425 deg. F. Prepare pastry as recipe directs. Do not prick or pre-bake bottom crust. Allow crust to overhang 9-or-10-in. pie pan or deep-dish casserole by about ½-in. (As the first photo shows, Ron forgot to do this. It still turned out fine!) Roll out top crust and set aside.

Melt ½ c. butter in medium saucepan over low heat. Blend in flour, salt, and pepper, allowing to bubble about 1 min. Raising heat to medium, gradually add broth, cooking and stirring until smooth and thickened. Set aside. Melt 3 tbsp. butter in small skillet over medium-low heat. Sauté onion, celery, and mushrooms until celery and onions are tender and onions are translucent. Add to sauce mixture. Stir in turkey, carrots, and peas. If needed, thicken with a little extra flour before pouring into bottom crust. 

Gently position top crust over filled pie. Brush crust evenly with egg yolk mixed with milk. Cut slits in crust to vent steam. Bake 25-to-30 min., until crust is golden and pie has heated through.

Note: For more recipes using leftover turkey, see One Click: Turkey.

Use your good judgment: The exact proportions will

vary with the size of your pie pan or casserole.

Wickedly good: Ron’s Turkey Pie.