If you had a quiet Thanksgiving, with just a few family members, you may have quite a bit of turkey left over in your freezer. I can attest to that, and despite my good intentions of making lunch salads and other quick delicacies, I still have a good size bag of turkey in my kitchen freezer.
This is one specialty I make once a year. It is a bit decadent, yet superbly delicious. I do not make my own pie crust for this one, but rather purchase a store brand type. For some reason the excess layers of butter flakiness add a whole new dimension to this recipe. I will usually double this and freeze one for later in the month. This one is well worth the effort and your family will ask for this dish more often than expected!
refrigerator pie crust (2 in a pack)
2 tab. butter
2 tab. flour
1/4 cup chopped onion
1 1/2 cups of mixed vegetables
1 1/2 cups of turkey meat
(1) 14. oz can of chicken broth
1/2 cup milk
salt and pepper to taste
Saute butter and flour in pan until thick and bubbly. Add onion and cook until translucent. Add broth and milk. Stir until thickened. Add vegetables, turkey, salt, and pepper. Stir until thickened again. Place one pie crust in pie pan and add cooled mixture. Top with top pie crust and add slits to ensure steam is allowed to vent. Bake 400 for 45 minutes or until golden.
This is one specialty I make once a year. It is a bit decadent, yet superbly delicious. I do not make my own pie crust for this one, but rather purchase a store brand type. For some reason the excess layers of butter flakiness add a whole new dimension to this recipe. I will usually double this and freeze one for later in the month. This one is well worth the effort and your family will ask for this dish more often than expected!
refrigerator pie crust (2 in a pack)
2 tab. butter
2 tab. flour
1/4 cup chopped onion
1 1/2 cups of mixed vegetables
1 1/2 cups of turkey meat
(1) 14. oz can of chicken broth
1/2 cup milk
salt and pepper to taste
Saute butter and flour in pan until thick and bubbly. Add onion and cook until translucent. Add broth and milk. Stir until thickened. Add vegetables, turkey, salt, and pepper. Stir until thickened again. Place one pie crust in pie pan and add cooled mixture. Top with top pie crust and add slits to ensure steam is allowed to vent. Bake 400 for 45 minutes or until golden.
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