This turkey pie is a hearty and comforting dish, perfect for using leftover turkey. Filled with tender vegetables, creamy sauce, and flaky pastry, this recipe is easy to make and tastes amazing. It’s great for a family meal or a cozy dinner!
Ingredients Needed:
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 ¾ cups chicken broth
- 1 ⅓ cup milk
- 4 cups cubed leftover cooked turkey
- 2 (14.1 ounces) packages of pastry for a 9-inch double-crust pie
How To Make Turkey Pie Recipe?
- Preheat the Oven: Set the oven to 425°F.
- Cook the Vegetables: Add frozen peas, carrots, green beans, and celery to a saucepan. Cover with water, bring to a boil, and simmer for 8 minutes until the celery is tender. Drain and set aside.
- Make the Sauce: Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in flour, salt, pepper, celery seed, onion powder, and Italian seasoning. Whisk for 1 minute until smooth. Slowly whisk in chicken broth and milk, cooking until the sauce thickens, about 3–5 minutes.
- Mix the Filling: Remove the sauce from the heat and stir in the cooked vegetables and turkey until everything is evenly mixed.
- Assemble the Pies: Place one pastry in each of the two 9-inch pie dishes. Divide the filling evenly between them. Lay the second pastry over each pie and seal the edges by pinching or rolling. Cut small slits on top to release steam.
- Bake the Pies: Place the pies on baking sheets and bake for 15 minutes. If the crust browns too quickly, cover it with foil. Continue baking for another 15–20 minutes until the crust is golden and the filling is bubbling.
- Cool and Serve: Let the pies cool for 10 minutes before serving.
Recipe Tips:
- Use Cold Pastry for the Best Crust: Always keep the pastry cold before baking. Warm pastry can become soft and won’t give you a flaky crust. Chill the dough in the fridge if it feels too warm while assembling.
- Avoid Overfilling the Pies: Don’t overfill the pies, as the filling might bubble out during baking and make the crust soggy. Leave a small gap near the edges to seal the crust properly.
- Cook the Sauce Until Thickened: Make sure the sauce is thick and creamy before mixing it with the vegetables and turkey. A runny sauce can ruin the consistency of the filling.
- Cut Enough Slits in the Top Crust: Add several small slits to the top crust to allow steam to escape during baking. This helps prevent the pie from puffing up unevenly or cracking.
- Bake on a Baking Sheet: Place the pies on a baking sheet to catch any drips from the filling. This keeps your oven clean and prevents the crust from burning on the edges.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey pie cool to room temperature. Once cooled, store it in an airtight container or wrap it tightly with plastic wrap. Keep it in the refrigerator for up to 3 days.
- Freeze: Let the turkey pie cool completely before wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 320°F. Place a slice of turkey pie in the basket and heat for 5–7 minutes, ensuring the crust stays crispy and the filling heats through.
Nutrition Facts:
- Calories: 480 kcal
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 680mg
- Potassium: 340mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 28g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Pecan Pie Recipe
- Gordon Ramsay Chicken And Leek Pie Recipe
- Gordon Ramsay Cheese And Onion Pie Recipe
Gordon Ramsay Turkey Pie Recipe
Description
This turkey pie is a hearty and comforting dish, perfect for using leftover turkey. Filled with tender vegetables, creamy sauce, and flaky pastry, this recipe is easy to make and tastes amazing. It’s great for a family meal or a cozy dinner!
Ingredients
Instructions
- Preheat the Oven: Set the oven to 425°F.
- Cook the Vegetables: Add frozen peas, carrots, green beans, and celery to a saucepan. Cover with water, bring to a boil, and simmer for 8 minutes until the celery is tender. Drain and set aside.
- Make the Sauce: Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in flour, salt, pepper, celery seed, onion powder, and Italian seasoning. Whisk for 1 minute until smooth. Slowly whisk in chicken broth and milk, cooking until the sauce thickens, about 3–5 minutes.
- Mix the Filling: Remove the sauce from the heat and stir in the cooked vegetables and turkey until everything is evenly mixed.
- Assemble the Pies: Place one pastry in each of the two 9-inch pie dishes. Divide the filling evenly between them. Lay the second pastry over each pie and seal the edges by pinching or rolling. Cut small slits on top to release steam.
- Bake the Pies: Place the pies on baking sheets and bake for 15 minutes. If the crust browns too quickly, cover it with foil. Continue baking for another 15–20 minutes until the crust is golden and the filling is bubbling.
- Cool and Serve: Let the pies cool for 10 minutes before serving.
Notes
- Use Cold Pastry for the Best Crust: Always keep the pastry cold before baking. Warm pastry can become soft and won’t give you a flaky crust. Chill the dough in the fridge if it feels too warm while assembling.
- Avoid Overfilling the Pies: Don’t overfill the pies, as the filling might bubble out during baking and make the crust soggy. Leave a small gap near the edges to seal the crust properly.
- Cook the Sauce Until Thickened: Make sure the sauce is thick and creamy before mixing it with the vegetables and turkey. A runny sauce can ruin the consistency of the filling.
- Cut Enough Slits in the Top Crust: Add several small slits to the top crust to allow steam to escape during baking. This helps prevent the pie from puffing up unevenly or cracking.
- Bake on a Baking Sheet: Place the pies on a baking sheet to catch any drips from the filling. This keeps your oven clean and prevents the crust from burning on the edges.
Gordon Ramsay Turkey Pie Recipe