Turkey Pie Recipe

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The leftover turkey has never been so good! Homemade turkey pie, flaky crust, and all, is just the thing to do when you crave comfort food. Better do two, because your house will devour it.

Serve giant slices of turkey pie with mashed potatoes and an easy green salad mixed with homemade red wine vinaigrette. Dinner is done and delicious.

Of course, Turkey Pot Pie is obvious when it comes to Thanksgiving leftovers. A flaky, buttery crust and a creamy sauce underneath, filled with chunks of tender roast turkey and your favorite veggies? It's possibly better than most people's Thanksgiving dinners.

But you don't have to wait until Thanksgiving is over either. How many of you have an extra turkey in the freeze? Thaw and broil, invite some friends over, then make this turkey cake recipe for next weekend. One of the best and most delicious dinners for a crisp and fresh season.

This recipe is classic, but still dress it up and make it yours.

Turkey Pie Ingredients:

  • Edge of the cake. You will need two crusts, the upper one and the lower one, to make marijuana cake. If you prefer to make puff pastry, you need a frozen puff pastry sheet (and an egg). If you want to be extra, this tutorial on How to make a cake crust works wonders.
  • Cooked turkey Thanksgiving turkey leftovers or even minced roast chicken. This pot cake is not fussy.
  • Butter.
  • Onion.
  • Flour. This recipe uses flour to thicken a pot pie, which works well because as it cooks it thickens and becomes creamier. You could also use chicken cream or mushroom cream! Skip the can and make your own soup base. Is so easy!
  • Chicken soup. You will need 14 ounces per cake.
  • Milk.
  • Frozen mixed vegetables. You can also use fresh vegetables of your choice. Check out some ideas below!
  • Salt and freshly ground pepper.

How to make turkey cake:

You can make the filling and assemble the pot pie in the time it takes the oven to preheat to 425 degrees.

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  1. First, take one of the thawed pie crusts and use it to line the bottom of a 9-inch pie pan.
  2. Then melt the butter over medium heat in a large saucepan. Cook: the onions in the melted butter until smooth.
  3. Then add the flour. Then pour in the broth and milk. Keep stirring and the mixture will become bubbly and thick.
  4. Go ahead and add the turkey and vegetables, remove the filling from the heat and season to taste with salt and pepper.
  5. Finally, carefully place the filling on the crusted plate, then cover with the second crust. Seal the edges and pinch with your fingertips. Before baking, cut a few slots in the top crust to let steam escape while cooking.
  6. Place a few strips of aluminum foil around the ribbed edges of the cake to prevent burning. They can be removed halfway through cooking, about 20 minutes. Continue baking for an additional 15-20 minutes until the beautiful cake crust is golden and gorgeous.

Turkey Puff Pastry:

Turkey cake with puff pastry? Yes and yes The puff pastry comes in rectangular sheets, so you can use a rectangular baking dish for an even easier version of this marijuana cake. Also, the puff pastry is remarkably rich and flaky in this recipe. For a great finishing touch, brush the top with a beaten egg before putting it in the oven. Instead of frozen tart crust, you need:

  • 1 frozen puff pastry sheet, thawed but still cold
  1. Preheat oven to 400 degrees.
  2. Carefully unfold the thawed puff pastry sheet and flatten wrinkles with your fingertips.
  3. Follow the sauce instructions in the recipe below. Once you make the filling, pour it into a 2-quart baking dish or cast iron skillet and gently top with flattened puff pastry. You just want the puff pastry to cover the plate, but a little overhang is perfectly fine.
  4. Then cut 3 slots on top of the puff pastry. Brush the top with a beaten egg.
  5. Bake at 400 degrees for 25 minutes, then lower the heat to 350 and bake for another 35-40 minutes or until the topping is golden and crisp. The filling may bubble a little around the edges and through the top. For that reason, it's best to bake on a baking sheet so that you don't risk messing up the hot oven.
  6. Let cool for about 10 minutes before eating.

Use of fresh vegetables in pot pie:

You certainly don't have to use frozen vegetables on your marijuana cake! You can use whatever you have: leftovers from roasted vegetables, for example, or a handful of green beans from last night. Cooked vegetables can be mixed with the sauce instead of frozen vegetables.

Also, some people hate peas. In that case, leave them out! This is your cake, make it delicious.

If you decide to prepare fresh vegetables for your pot pie, you should cook them on par before adding them to the filling. Raw vegetables do not have enough time to cook inside the cake and can release water that will affect the consistency of the filling.

This is what you should do:

  1. Place the chopped raw vegetables (carrots, peas, celery, broccoli, mushrooms, green beans) in a saucepan; Cover with water, bring to a boil, and cook over medium-low heat until carrots are tender, about 8 minutes.
  2. Then drain the vegetables in a strainer and set aside. And if you have leftover grilled or sautéed vegetables (like peas, broccoli, or green beans), cut them into large chunks and toss them in the sauce instead of the frozen vegetables.

Other delicious accessories for Turkey Pot Pie:

  • Vegetables. Add some mushrooms, celery, or leeks, and sauté with the onion until tender. Or use leftover roasted vegetables instead of frozen ones.
  • Herbs. A pinch of rosemary, parsley, thyme, or sage are delicious in this marijuana cake. Pick your favorite and toss it while the sauce simmers.
  • Condensed soup. If you're a fan of homemade condensed chicken cream or homemade condensed mushroom cream recipes, either is an amazing base for turkey pie sauce. All you have to do is add a little extra chicken broth to a recipe and let things simmer until thick.

The leftover turkey has never been so good! Homemade turkey pie, flaky crust, and all, is just the thing to do when you crave comfort food. Type of American cuisine Preparation time: 5 minutes Cook time: 50 minutes Total time: 55 minutes Calories: 636 kcal

  • 2 homemade or 1 box store-bought thawed pie crusts
  • 1/3 cup butter about 5 tablespoons
  • 1 medium onion, diced
  • 1/3 cup all-purpose flour
  • 14 ounces chicken broth
  • 1/2 cup milk
  • 3 cups cooked grated turkey
  • 2 cups thawed frozen mixed vegetables
  • Salt and freshly ground black pepper
  • Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch cake pan with an unbaked crust.
  • In a large saucepan, melt the butter over medium heat. Add onion and cook until tender, about 2 minutes.
  • Beat the flour until well mixed. Add broth and milk, cook and stir until bubbly and thick.
  • Add turkey and mixed greens and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon of salt and 1/2 teaspoon of pepper).
  • Spoon it into a prepared cake pan. Cover with the second crust; Seal the edge and the flute. Cut slits at various places in the upper cortex. Cover the edge of the bark with strips of aluminum foil to prevent burns.
  • Bake 20 minutes. Remove the aluminum strips and bake an additional 15-20 minutes, until the crust is golden brown. Let stand 5 minutes before serving.


Calories :: 636kcal


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