Hearty Turkey Pie

Prep time 30 minutes       Cook time 35 minutes       Serves 6 persons


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2 cups Butterball turkey leftovers, cubed9 x 2 Tenderflake Deep dish pie shells2 cups Frozen peas1 cup Carrots, sliced1 cup Leeks, sliced (white part only)1 cup Mushrooms, sliced1¼ cup Chicken stock¼ cup Butter or margarine⅓ cup Flour3/4 cup Milk¼ cup Dry white wine (optional)1 tsp. Dried tarragon¼ tsp. Salt¼ tsp. 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 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 (220°C) for 10 minutes. Reduce heat to 350°F (180°C) and continue baking 35 minutes until golden.
  6. TIP: for golden glazed pie crust, brush with lightly beaten egg before baking.