Turkey and Vegetable Comfort Pie

Description

The Turkey and Vegetable Comfort Pie is an exemplary dish that transforms leftover turkey or chicken into a warm, hearty meal. Encased in a flaky homemade crust and brimming with a creamy medley of tender vegetables and seasoned meat, this pot pie epitomizes comfort food. Perfect for chilly evenings or leisurely weekend dinners, it’s a delightful way to savor leftovers in style.

Ingredients

• 3 cups leftover turkey or chicken, cubed
• 2 cups mixed vegetables (such as peas, corn, and green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 small onion, chopped
• Salt and pepper, to taste
• 1/8 tsp dried thyme
• 1 1/2 cups chicken broth
• 3/4 cup milk
• For the Pie Crust:
• 2 cups unbleached or white all-purpose flour
• 1/4 tsp salt
• 1 cup vegetable shortening
• 1 large egg
• 2 tbsp ice cold water
• 1 tbsp white vinegar

Step-by-step Directions

1. Prepare the Filling

Heat butter in a large saucepan over medium heat until melted. Stir in flour, cooking until the mixture is bubbly and thickened. Add chopped onion, thyme, salt, and pepper. Continue stirring until well combined and the mixture thickens further. Remove from heat and gradually stir in the chicken broth and milk. Return to heat and bring to a boil, stirring constantly. Cook for an additional minute, then remove from heat and stir in the turkey and vegetables.

2. Make the Pie Crust

In a large bowl, combine flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Pour over the flour mixture and stir until just combined. Divide the dough in half, rolling out each piece between wax paper into a circle large enough to fit a 9-inch pie pan.

3. Assemble and Bake the Pie

Preheat your oven to 425ºF. Place one layer of dough in the pie pan. Fill with the turkey and vegetable mixture. Top with the second layer of dough, sealing the edges by pinching them together. Make slits in the top crust to allow steam to escape. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

Servings & Preparation Time

This recipe serves approximately 6-8 people and typically requires about 20 minutes of preparation time and 40 minutes of cooking time.

Tips for Storage & Reheating

• To store, allow the pie to cool completely before covering and refrigerating. It can be kept in the fridge for up to three days.
• For freezing, wrap the pie tightly with aluminum foil or freezer wrap, or place it in a heavy-duty freezer bag. It can be stored frozen for up to two months.
• To reheat, cover the pie with aluminum foil and bake in a preheated oven at 350ºF until heated through, about 20-30 minutes.

Conclusion

Packed with flavor and easily adaptable to what you have on hand, this Turkey and Vegetable Comfort Pie offers a delightful way to repurpose holiday leftovers or simply enjoy a hearty meal any time of the year. The flaky crust and creamy filling create a satisfying texture and taste that makes this dish a true comfort classic.

Turkey and Vegetable Comfort Pie

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 6-8 servings 1x

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Description

The Turkey and Vegetable Comfort Pie is an exemplary dish that transforms leftover turkey or chicken into a warm, hearty meal. Encased in a flaky homemade crust and brimming with a creamy medley of tender vegetables and seasoned meat, this pot pie epitomizes comfort food. Perfect for chilly evenings or leisurely weekend dinners, it’s a delightful way to savor leftovers in style.

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Ingredients

Scale 1x2x3x

• 3 cups leftover turkey or chicken, cubed
• 2 cups mixed vegetables (such as peas, corn, and green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 small onion, chopped
• Salt and pepper, to taste
• 1/8 tsp dried thyme
• 1 1/2 cups chicken broth
• 3/4 cup milk
• For the Pie Crust:
• 2 cups unbleached or white all-purpose flour
• 1/4 tsp salt
• 1 cup vegetable shortening
• 1 large egg
• 2 tbsp ice cold water
• 1 tbsp white vinegar

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Instructions

1. Prepare the Filling Heat butter in a large saucepan over medium heat until melted. Stir in flour, cooking until the mixture is bubbly and thickened. Add chopped onion, thyme, salt, and pepper. Continue stirring until well combined and the mixture thickens further. Remove from heat and gradually stir in the chicken broth and milk. Return to heat and bring to a boil, stirring constantly. Cook for an additional minute, then remove from heat and stir in the turkey and vegetables.
2. Make the Pie Crust In a large bowl, combine flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Pour over the flour mixture and stir until just combined. Divide the dough in half, rolling out each piece between wax paper into a circle large enough to fit a 9-inch pie pan.
3. Assemble and Bake the Pie Preheat your oven to 425ºF. Place one layer of dough in the pie pan. Fill with the turkey and vegetable mixture. Top with the second layer of dough, sealing the edges by pinching them together. Make slits in the top crust to allow steam to escape. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

• Prep Time: 20 minutes
• Cook Time: 40 minutes