With Thanksgiving (in the U.S) and Christmas just around the corner our homes are filled with the delicious scent of Turkey. This thick, warm, and delicious pie recipe I make in bulk. Freezes so well we enjoy for months on end.
Prep Time: 30 Minutes Cook Time: 30 Minutes
Total Time: 60 Minutes
Serves: 4
Ingredients: - Turkey (cubed, 1lb) - Carrots (sliced, 1 cup) - Celery (chopped, 1/2 cup) - Onion, (1 medium cooking, diced) - Olive Oil (2 Tbsp) - Butter (1/3 cup)
- Flour (all purpose, 1/3 cup)
- Garlic (minced, 3 cloves)
- Italian Seasoning (1 Tbsp) - Chicken Broth (1 3/4 cup) - Milk (2/3 cup)
- Salt and Pepper (to taste) - 2 unbaked pie crusts (9 inch)
Directions: 1. In a large frying pan, add olive oil, carrots, celery, and saute for 7 minutes. Chop up your left over turkey and add. Set aside.
2. Make the roux. In a large pot, add butter and onions. Cook until onions are translucent. Add garlic and Italian seasoning and cook until fragrant (approx 2 minutes). On medium low heat, add flour. Stir constantly for 15 minutes. You want to slightly brown the roux without burning it. I believe the longer you cook the roux, the thicker your filling will be.
3. Preheat oven to 400 degrees. Slowly add the chicken broth and milk to the roux (approx 1/2 cup at a time). Then add the turkey mixture. Stir well. 4. In the 9" pie shell, fill the pie with the filling. Top with the second pie crust. Pinch rim to seal the pie. And make some slits at the top so they pie can breath. Bon Appetite.
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