Description
Hearty Turkey and Vegetable Comfort Pie brings classic home-style flavors to your dinner table. Packed with tender turkey, seasonal vegetables, and a flaky golden crust, this comforting dish promises warmth and satisfaction in every delicious bite.
Ingredients
Scale
Main Protein:
- 3 cups (710 ml) leftover turkey or chicken, cubed
Vegetables and Seasonings:
- 2 cups (473 ml) mixed vegetables (such as peas, corn, and green beans)
- 1 small onion, chopped
- 1/8 teaspoon dried thyme
- Salt and pepper, to taste
Baking and Liquid Ingredients:
- ⅓ cup (79 ml) butter
- ⅓ cup (47 g) all-purpose flour
- 1 ½ cups (355 ml) chicken broth
- ¾ cup (177 ml) milk
- 2 cups (280 g) unbleached or white all-purpose flour
- ¼ teaspoon salt
- 1 cup (227 g) vegetable shortening
- 1 large egg
- 2 tablespoons ice cold water
- 1 tablespoon white vinegar
Instructions
- Melt of butter in a large saucepan over medium heat, creating a smooth base for the pie filling.
- Sprinkle flour into the melted butter, whisking continuously until the mixture becomes frothy and forms a light roux.
- Incorporate finely diced onions, fresh thyme leaves, kosher salt, and ground black pepper into the roux, stirring until the ingredients are evenly distributed.
- Gradually pour in chicken broth and whole milk, stirring constantly to prevent lumps and create a velvety smooth sauce.
- Bring the mixture to a gentle boil, allowing it to thicken for 1-2 minutes while maintaining constant movement with a wooden spoon.
- Remove the sauce from heat and fold in shredded turkey meat and mixed vegetables, ensuring everything is thoroughly coated.
- In a spacious mixing bowl, combine all-purpose flour and a pinch of salt for the pie crust.
- Use a pastry cutter or fork to integrate cold vegetable shortening into the flour, creating a texture resembling coarse breadcrumbs.
- Whisk together one large egg, cold water, and white vinegar in a separate small bowl.
- Pour the liquid mixture into the flour blend, stirring gently until the dough just comes together without overmixing.
- Divide the dough into two equal portions and roll each piece between sheets of wax paper to create circular crusts fitting a 9-inch (23-centimeter) pie dish.
- Preheat the oven to 425°F (218°C) to ensure proper baking temperature.
- Carefully lay one pastry circle into the pie dish, gently pressing it against the bottom and sides.
- Spoon the prepared turkey and vegetable filling evenly into the crust, maintaining a consistent layer.
- Cover the filling with the second pastry circle, crimping the edges to seal and creating decorative vents with small knife slits.
- Bake the pie for 35-40 minutes, rotating midway to ensure even browning, until the crust turns a rich golden color and the filling bubbles through the top slits.
Notes
- Make ahead and freeze this savory pie up to 3 months in advance for quick, delicious meals during busy weeks.
- Use rotisserie chicken as a convenient swap for leftover turkey to save time and add extra flavor.
- Keep pie crust edges from burning by covering them with aluminum foil during the last 15 minutes of baking.
- Ensure a flaky crust by using ice-cold water and handling the dough minimally to prevent tough textures.
- Add extra vegetables like carrots or peas for increased nutrition and a colorful, hearty filling.
- Let the pie rest 10-15 minutes after baking to allow the filling to set and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg