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Leftover Turkey Pie Recipe

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This recipe for Leftover Turkey Pie, by , is from The Van Lydegraf Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Crystal Schuette
Added: Monday, November 28, 2005


2 Pie Crusts (for nine inch pie)
1 1/2 c. Cooked Turkey Meat, chopped
1/4 c. Butter
1 Carrot, chopped
1 Celery stalk, chopped
1 med. Onion, chopped
8 oz. Mushrooms, sliced
1 c. Frozen Vegetables (peas or mixed vegetables work well)
dried Sage
dried Thyme

Preheat oven to 350 F

Prepare bottom Pie Crust in pan following directions on
package or Pie Crust recipe.

Melt butter in skillet over medium heat. Add Carrot, Celery and
Onion. When onions are translucent stir in Mushrooms.
Continue to saute, stirring frequently. Add Frozen Vegetables
when mushrooms are darkened, but not fully cooked. Cook
until warm throughout. Mix with Turkey Meat and season with
Sage, Thyme, Salt and Pepper to taste.

Pour mixture into bottom crust and cover with second
crust. Seal edges of pie and cut four small slits in the top crust.

Bake until golden brown.

VARIATION: Instead of preparing as a pie you can make
Thanksgiving Samosas. Take the two round pie crusts and
cut into quarters (8 wedges total). Fold each wedge into a
cone and stuff with turkey pie filling, then fold closed. Bake on
a cookie sheet until golden brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45-60 minutes
Personal Notes:
Personal Notes:
This is a recipe of convenience. I use pre-made crust and
leftover meat and veggies which can change from one making
to another. It's simple and tasty and I wanted to put something
in this cookbook today.




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