Description
A comforting pie made from Thanksgiving leftovers like turkey, vegetables, and spiced with herbs. Flaky crust and hearty filling make it perfect for a cozy meal.
Ingredients
2 cups cold leftover turkey meat, cut into bite-sized pieces
1 cup carrots, diced
1 cup celery, diced
1 medium onion, chopped
1 cup potatoes, peeled and diced
2 tablespoons flour
1 cup milk (almond milk optional)
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon thyme (or sage)
2 pie crusts (store-bought or homemade)
Instructions
Preheat oven to 375°F (190°C)
Sauté onion, carrots, and celery in a saucepan over medium heat for 5–6 minutes, until softened
Add potatoes and cook for 3 minutes
Sprinkle flour over the mixture and stir to coat, cooking for 1 minute
Gradually add milk, stirring constantly until the mixture thickens
Stir in turkey meat, garlic powder, thyme, salt, and pepper
Place one pie crust in a pie dish and add the filling
Top with the second crust, crimp edges, and cut slits for venting
Bake for 40–45 minutes until golden brown
Notes
Substitute zucchini for carrots, fennel for celery, or sweet potatoes for regular potatoes
Use gluten-free flour for a gluten-free version
Pie is best served hot and stores in the fridge for 3 days
- Prep Time: 30
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
