Tip : If the pastry dough becomes sticky after defrosting, then just sprinkle some flour on a clean surface, roll the dough into a ball and roll out into a round.
Ingredients
- 1 tbsp olive oil
- 1/2 medium finely diced onion
- 2 stalks finely diced celery
- 6-8 medium diced white mushrooms
- 8-10 sprigs finely chopped fresh parsley
- 1 cup frozen peas defrosted
- 1 cup frozen carrots defrosted
- kosher salt and freshly ground black pepper
- 2 cups leftover roast turkey shredded or cut into 1/2" cubes
- 1 1/2 tbsp flour
- 1 cup chicken stock
- 2 tbsp leftover turkey gravy
- 2 deep dish frozen pie crusts defrosted
Instructions
Gather all ingredients before starting the recipe.
- Add 1 tbsp olive oil to a deep sided skillet over medium heat and 1/2 medium finely diced onion, 2 stalks finely diced celery, 6-8 medium diced white mushrooms and 8-10 sprigs finely chopped fresh parsley. Sauté until the vegetables become soft, about 5-6 minutes.
- Add 1 cup frozen peas and 1 cup frozen carrots defrosted, season with kosher salt and freshly ground black pepper and stir to combine.
- Sprinkle vegetables with 1 1/2 tbsp flour and stir cooking for about 3-4 minutes, then add 1 cup chicken stock, 2 tbsp leftover turkey gravy and bring to a boil. Stir until a thick gravy forms, 2-3 minutes. Add 2 cups leftover roast turkey and combine with the vegetables and the gravy.
Pie Crust
- Pre heat oven to 400℉
- Place one defrosted pie crust in a 7" spring form pan, bringing the pie crust right up to the edges of the pan.
- Spoon the turkey filling into the baking pan right to the top.
- Place the second pie crust over the filling and crimp the edges of the crust. Try to stay above the edge so the crust will not break after baking. Using a sharp knife, cut an X to allow the steam to escape.
- Mix 1 egg with a little water and brush the top of the pastry.
- Bake for 30 minutes or until the pie is golden brown.
- Allow to cool and remove from spring form pan. Slice into wedges and serve.
