Hearty Turkey Pie

Prep: Less than 30 minutes       Cook: 35 minutes       15 Serves: 6 persons


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2 cups(500 ml) BUTTERBALL turkey leftovers, cubed9 x 2 Tenderflake Deep dish pie shells2 cups(250 ml) Frozen peas1 cup(250 ml) Carrots, sliced1 cup(250 ml) Leeks, sliced (white part only)1 cup(250 ml) Mushrooms, sliced1 1/4 cup(300 ml) Chicken stock1/4 cup(50 ml) Butter or margarine1/3 cup(75 ml) Flour3/4 cup(175 ml) Milk1/4 cup(50 ml) Dry white wine (optional)1 tsp(5 ml) Dried tarragon1/4 tsp(5 ml) Salt1/4 tsp(5 ml) Pepper


  1. Prepare Tenderflake pie shells according to package directions for a double crust pie.

  2. Simmer vegetables in boiling stock for 5 minutes. Drain, reserving vegetables and stock.
  3. In same saucepan, melt butter. Stir in flour; cook, stirring 1 minute. Whisk in stock, milk and wine. Bring to boil, stirring constantly. Reduce heat; simmer, stirring, 2 minutes.
  4. Stir in BUTTERBALL turkey, vegetables, tarragon, salt and pepper. Let cool.
  5. Place 1 pie shell on baking sheet; spoon in turkey mixture. Cover with second pie shell; seal and flute edge. Cut steam vents on top. Bake at 425 F (220C) for 10 minues. Reduce heat to 350F (180C) and continue baking 35 minutes until golden.
  6. TIP: For golden glazed pie crust, brush with lightly beaten egg before baking