Turkey Pie

What a great Thanksgiving weekend!  We stayed local because my SIL is pregers with her third baby and she is due any day now.  It ended up being an amazing family filled weekend with lots of food as well.

I cooked two dinners; 1) turkey for five people and 2) roast beef for 14 people.  My mom walked me through the turkey process and I rocked the beef all by myself!  I believe in lists and that is what kept me cool in the kitchen.  On Sunday, I planned for dinner at 6 and we were sitting down at 5:45!  On Monday, I planned for dinner at 5 and we were eating by 5:07.

So now what!  We have all this food and only two people to eat it.  Can you say Turkey Pie!?!?  It’s kind of like a chicken pot pie but with all the leftovers from the turkey dinner (including the cranberries).


Turkey Dinner leftovers (my leftovers included: turkey, mash potatoes, sweet potatoes, gravy, cranberries and dressing/stuffing)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
2 cups chicken stock (or turkey stock if you happen to have made some)
2 pie crust for each pie you plan on making


Mix the leftovers, frozen veggies and stock together.

I didn’t include a picture of the mixture because… well it doesn’t look that good but it taste is delicious!

Place mixture into one pie crust and top pie with another pie crust.  Gently push the crust down and fold up the edges.

Pinch edge with fork and poke the top of the pie for venting.

I’m going to freeze my pies for eating at a later date.  So I have wrapped them in cling wrap, then tinfoil and placed the pies back into the boxes.

When cooking (fresh or frozen) here are the direction:

Preheat the oven to 425.  Brush a little milk on the top of the pie and bake for 10 minutes then lower the temperature to 325.  Bake for an addition 35 minutes or until the crust gets a lovely brown colour on it.

My leftovers made 4 pies!


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