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Turkey-Vegetable Pie

Serves 4 to 6

This turkey and vegetable pie recipe is based on one my Pennsylvania Dutch grandmother made to use leftover turkey or chicken. Most people would call it pot pie but, in order to differentiate this from traditional PA Dutch chicken pot pie, which is stewed on top of the stove, we just call it pie. In any case, this recipe makes a delicious main dish that is especially easy if you use store-bought pie dough.


Heat a 10-inch skillet over medium-high heat. Add the oil, then the onions. Sauté until softened, about 5 minutes. Add the potatoes and sauté another 5 minutes. Add the frozen vegetables, broth, sherry, salt, pepper, thyme and marjoram. Cover, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Add the turkey. Knead the flour with the butter until well combined. Bring the turkey and vegetables back to a boil. Gradually whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.

Preheat oven to 425° F. Place the cooled turkey mixture into a lightly greased 9x9-inch baking dish. Meanwhile, roll out the dough to about a 9-1/2 inch square. Place the dough on top of the pan, sealing around the edges, and cutting off any excess. Make several slits in the dough for steam to escape. Brush all over with the beaten egg. Bake for 10 minutes; reduce heat to 400° and bake another 20 to 30 minutes, or until filling is bubbly and the crust is golden brown. Remove from oven and let set about 10 minutes before cutting and serving.