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Recipe December/January 2025

Sharing Our Recipes

The Big Guy's Left Over Turkey Pie

Recipe, Courtesy of Patricia Bolger

For December I have chosen the recipe “The Big Guy’s Leftover Turkey Pie” that my friend Karen shared with me a few years ago and I have renamed it to acknowledge the Stomach that lives with me! It is a great way to use leftovers from a holiday turkey dinner. I see that there are a number of recipes on the internet that are similar but I have added and adjusted my spices and sauce to pop up the flavours.

If you have just hosted a big turkey dinner, then you will likely have lots of leftover vegetables to use. This recipe makes two 9” pies: one to eat tonight and one to freeze or refrigerate for an event later in the week. The recipe can be made as a Pot Pie in a casserole dish with only one top crust or you can make two two-crust pies or a number of individual pies if you have the pans. My son is allergic to turkey, his ears go flaming beet-red and he is unwell for the rest of the day, so I usually buy a larger-sized chicken for any of our holiday meals. Make sure to include the Dijon mustard and the pinch of chili flake because these two items will really enhance the flavour of this pie. Serve with a fresh green salad, rice or cook up some chunked or mashed potatoes.

"The Big Guy” recommends a medium-bodied red wine: maybe try a California Zinfandel or a Tempranillo wine from the Rioja area of Spain.

INGREDIENTS

2 cups frozen peas and carrots mix

1 cup frozen corn

1 cup mushrooms, chopped (Optional)

1 cup celery, chopped

2/3 cup butter

2/3 cup onion, chopped

2/3 cup flour

1 tsp salt

1 tsp ground black pepper

½ tsp celery seed

½ tsp onion powder

½ tsp Italian seasoning

1 Tbsp Dijon mustard

Small pinch of chili flakes

1 ½ cups chicken broth

¼ cup dry white wine

1 1/3 cups milk

4 cups cubed turkey

2 pkgs of pastry for 9” Double Crust Pie

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. In a boiling pot of water, add peas, carrots and corn. Return to a boil then reduce heat to
medium and simmer for 5-6 minutes. Drain.

3. Melt butter in a pan, add onion and cook until onions start to be translucent; reduce to
medium heat; add mushrooms then stir in flour, salt, pepper, mustard and the spices.
Slowly add the chicken broth, wine and milk and continue stirring with a small whisk as the
sauce heats back up. Sauce will begin to thicken in 3-5 minutes.

4. Remove sauce from the heat and add the drained vegetables and cubed turkey.

5. Spoon half of the filling into each pie crust and lay the top pie crust over the top. Pinch or
roll the edges to seal the crusts together then cut slits in the top of the pastry to allow
steam to release.

6. Place the pies on baking sheets to catch any bubble over.

7. Bake in preheated oven for 15 minutes. Check the top crusts to see if they are browning
too quickly. If so, loosely lay an aluminum foil piece over the top and continue to bake for
20-25 minutes.

8. Cool for 10 minutes.

9. Serve.

NOTE: A baked pie can be refrigerated for 3-4 days or frozen up to 4 months and reheated from frozen in the oven at 350 degrees for about 40 minutes.