This is the post for all you thanksgiving lovers that don’t have the time to brine and bake a big turkey but still want to get your turkey fix! Thanksgiving lover, meet turkey pie.
I started loving turkey pie when I was little…it was my mom’s answer to leftovers! The next day she would pull all the turkey off the bone and mix it with stuffing, mashed potatoes, whatever…press it in to a pie dish and we would all wait with hungry eyes as the edges of the pie crust turned a golden brown. It was my favorite as a child and is still the thing I look forward to the most as an adult. You should know, that every turkey pie is different! Feel free to add or skip anything you don’t like. I’m simply giving you a slight guideline…
If you are making a turkey pie without leftovers here is what you need…
1 roasted turkey from the grocery store
1 Premade pie crust…I went with Marie Callendar’s.
1/2 -1 can of cream of mushroom soup … I went with the low sodium
1/2 cup of frozen organic peas
1/2 cup shredded cheddar cheese
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped carrot
1-2 chopped and seeded jalapeños
3 cloves of minced garlic
1 tablespoon of dijon mustard
1 teaspoon of black pepper
Pinch of sea salt
Preheat oven to 325 degrees
Pull all the turkey off the bone and remove skin. Chop turkey.
In a large mixing bowl, combine turkey and remaining ingredients. Press in to the pie crust. Bake for 20-30 minutes.
I had leftover delicata squash, so I layered some in the above pic. You can also top with some shredded cheddar cheese, crispy onions or even crumbled potato chips!