A creamy gravy base filled with peas and carrots, leftover turkey and spices meets a golden, flaky and buttery crust in this simple and comforting turkey pie. This turkey pot pie is a great way to spend the holidays. Use juicy turkey leftovers with frozen vegetables, store-bought pie shells and pantry staples to make an easy and nutritious main dish. It’s easy to adapt to your preferred vegetables and herbs. With ingredients you probably already have, it’s quick to prepare and you can have it cooking while you spend time with your family!
Preparation of Turkey Pate
First, preheat the oven to 425 degrees Fahrenheit. Next, cook the peas, carrots, green beans and celery in a small saucepan or pot. For example, if you have other vegetables in the freezer. B. Corn or broccoli, use whatever you have on hand.
Prepare the bechamel sauce while the vegetables are simmering. Melt the butter in a medium saucepan over medium heat and add the onions until translucent.
Stir the flour and spices into the onion and oil mixture. Cook the flour and let the street thicken. Slowly whip the chicken stock. If you have turkey or vegetable stock on hand, you can use it too.
Warm the milk a little before adding it to the street to save time and allow it to thicken. Slowly stir in the milk and allow the mixture to simmer and thicken.
Remove the pan from the heat and stir in the vegetables and remaining turkey.
Press two pie shells into two 9-inch pie shells.
Pour the filling into each pie pan, then place a second layer of pie crust on top of each filled pie pan, sealing the edges.
Cut a few small slits in the top to allow steam to escape. Bake the turkey pies in a preheated oven until the crust is golden brown and the filling is bubbling. Be sure to refrigerate the cake for at least 10 minutes before cutting and serving. It will be too hot to enjoy, and it will collapse more easily.
Storage of turkey meat patties
This leftover turkey cake is easy to save for later and enjoy the next day or much later. Place the cake in an airtight container in the refrigerator for 3 days. It can also be frozen and kept in the freezer for up to a month: Just place an airtight container in the freezer.
Preheat the oven to 425 degrees Fahrenheit.
Place the celery, peas, carrots and green beans in a small saucepan and cover with water.
Bring to a boil, then simmer until vegetables are fork tender, about 7 minutes. Drain and set aside.
While the vegetables are simmering, melt the butter in a medium saucepan over medium heat. Add the onions and cook until the onions are translucent and tender, about 5 minutes.
Mix flour, black pepper, salt, celery seed, onion powder and Italian seasoning with onion-butter mixture. Cook the flour and let it thicken for 2 to 3 minutes.
Slowly stir in chicken broth. Slowly stir in the milk and allow the mixture to simmer and thicken.
Remove the pan from the heat and add the drained vegetables and turkey, stirring until well combined.
Press two pie shells into two 9-inch pie shells. Pour half the filling into each pie pan. A second layer of pie crust is applied to each filled pie, pressing the two layers together and rolling over the edges to seal. Cut a few small slits in the tops of the cakes to allow the steam to escape.
Bake the pies in a preheated oven until the crust is golden brown and the filling is bubbling, about 30-40 minutes. Let cool for at least 10 minutes before slicing and serving.
If the crusts brown too quickly, cover them with aluminum foil.
This cake can easily be baked in the oven at 225 degrees Fahrenheit for 15-25 minutes or until heated through. It can also be reheated in the microwave for a few minutes, but the crust may lose some of its softness.
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