No need to have turkey sandwiches for the next week. Instead, use that turkey for a delicious pie which can also make great use of any leftover vegetables you have too. Directions at the end will explain what to do if there were no leftovers, and don’t forget to watch the video!
Ingredients:
4 tbsp butter
1/2 cup(s) flour
1 cup(s) milk
2 cup(s) chicken broth
1/2 tsp salt
1 tsp pepper
2 tbsp parsley -- chopped
32 oz(s) frozen mixed vegetables -- or leftovers
4 cup(s) turkey -- leftovers or cooked turkey cutlets
2 frozen pie crust -- most come in pkgs. of 2
2 tsp lemon juice
Directions
Prep Work: If not using leftover turkey, saute turkey cutlets in skillet on medium high heat just until no longer pink; approx. 3 min. If using a boneless breast, cut into cutlets before sauteing to save time. Chop any leftover vegetables into bite sized pieces.
1. Heat butter in large skillet until it foams. When foaming stops, add flour and whisk 1 minute.
2. Slowly whisk in milk and broth until smooth; reduce heat to simmer and cook stirring every few minutes until gravy thickens; approx. 2-5 min. If using frozen vegeatbles, add now, and note that it will take longer than approximated time for gravy to thicken.
3. If using leftover vegetables, add now AFTER gravy is thickened. Add salt, pepper and lemon juice. Season to taste. Add turkey.
4. Pour all into 13x9 baking pan. Loosen edges of pie crust, fold in half and transfer to pan to cover half of turkey pie. Repeat with second pie crust for other half. Pinch edges. Pierce 6 times with sharp knife (to let steam escape).
5. Bake in center of oven until crust is browned and filling bubbles; approx. 35-40 min. Let pie cool 10-15 min. before serving.
MASHED POTATO OPTION: Omit pie crust and cover pie with mashed potatoes instead. Dot with butter and low broil at least 8” away from heat until pie is heated through; approx. 15-20 min.
