This is the Holiday Turkey Pie recipe.
- Prep: 25 min
- Cooking: 40 min
- 2 piecrusts
- 4 cups (1 L) cooked turkey cubes or chicken cubes
- 2/3 cup (160 mL) cooked carrots sliced
- 2/3 cup (160 mL) canned drained asparagus tip
- 2 tbsp (30 mL) chopped fresh parsley
- Creamy Chicken Sauce
- 1/3 cup (80 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1 1/4 cup (310 mL) chicken broth
- Nutmeg grated
- Savory to taste
- Dried thyme to taste
- Salt and pepper to taste
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 400 °F (200 °C).
Line pie plate with one piecrust. Fill plate with turkey or chicken cubes, carrots and asparagus. Garnish with parsley. Pour Creamy Chicken Sauce evenly on turkey mixture. Cover with other piecrust.
Make 3 short slashes in top crust and bake for 40 minutes. Remove from oven and let stand for 10 minutes before serving. Serve with salad and steamed broccoli.
Creamy Chicken Sauce:
In saucepan, melt butter. Stir in flour with wooden spoon. Mix well. Gradually stir in milk while stirring. Stir in broth and season to taste with nutmeg, savory, thyme and salt and pepper. Bring to boil.
Reduce heat to medium and simmer for 10 minutes, stirring occasionally. Remove from heat and let stand.