Yet More Leftovers…

October 13, 2014 at 2:34 pm | Posted in Christmas, Food, Recipes | 1 Comment
Tags: , , , , , , , ,

photo from but mine looked like this!

Photo from but mine looked like this!

Yes I know I recently posted another version of the pie but I needed to write this down before I forgot it, especially as it turned out really yummy.  Even the kids liked it, which says something.  I accomplished the impossible – make something that everyone wants to eat, and likes.

Yet another Thanksgiving has come and gone and another Turkey was cooked and leftovers made into a classic pie.  What you end up with is a version of this beauteous classic:


  • 2 cups of leftover Turkey meat, your choice of white or dark or both
  • 1 cup frozen Peaches and Cream Corn
  • 2-4 cloves Garlic, minced (I used 4 large cloves because I love Garlic, but use to your preference)
  • 2 large Onions, diced
  • 1 stalk Celery, sliced
  • 3 small Potatoes, small diced
  • 2 medium Carrots, small diced
  • 2 medium Parsnips, small diced
  • 1 pint Cremini Mushrooms, quartered (or smaller if the mushrooms are large), or
  • 1 pint Shitake Mushrooms, chopped
  • 2 cups leftover Stock from the Turkey (or equivalent store bought Chicken Stock or Chicken base/bouillon)
  • 1 cup Milk (or half and half cream)
  • 1 cup leftover Turkey Gravy
  • 1 cup Cream of Mushroom Soup – about 1/2 can (optional) (I didn’t use it this time)
  • 1 tsp Poultry Seasoning, divided
  • 1 tsp Paprika, divided
  • 1/4 tsp Smoked Paprika
  • 1 tsp Oregano, divided
  • 1 tsp Dried Thyme
  • 1 tsp Freshly ground Black Pepper, divided
  • 1 tsp coarse Kosher Salt, divided
  • 1 Stick (1/2 cup) Unsweetened Butter, divided
  • 1/4 cup Flour
  • 2 packages frozen Deep Dish Pie Crusts (total of 4 pieces)

Melt 1/2 stick of butter in a sauté pan over medium heat and add the onions.  Sauté for 5 minutes and add the garlic.  Sauté for a couple of minutes until the Garlic and Onions are fragrant.  Add the Potatoes and sauté for another 5 minutes.  Add the Celery, Carrots and Parsnips and sauté for 5 minutes.  Add the Mushrooms and half each of Salt and Pepper, Poultry Seasoning, Oregano, Thyme and smoked and regular Paprika.  Stir and sauté until the Root Vegetables are almost completely cooked.  Add the diced Turkey meat and frozen Corn.  Reduce heat stirring occasionally.

Now with Chicken!

The Filling After the Meat Was Added


In a medium saucepot, melt the remaining butter and once melted and hot, add the flour, stirring to combine.  Add the remaining Spices and stir over medium heat for several minutes to cook the Flour through, browning the Roux slightly.  Slowly whisk in the Stock, careful not to pour in too much at once – let the sauce catch up before you add more.  Once the Stock has been added, stir until smooth and slowly add the Milk or half and half Cream.  Heat until bubbling, stirring occasionally.  When the sauce has thickened, add the Gravy and Cream of Mushroom Soup if using.  Heat through and pour mixture over the vegetable/turkey mix.  Combine and let cool slightly.

Chicken Sauce

Finished Sauce – Delicious!


Remove pie shells from the freezer and their boxes to thaw.

Pie Filling

The Completed Pie Filling – Sans Crust


Preheat oven to 425°F.  Divide the mixture between two pie shells.  Moisten the rim of the pie shell containing the filling with water and put on the top crust.  Crimp the edge using a fork and cut 3 one-inch slits on the top to allow the steam to escape.  Bake for 40-50 minutes, rotating the pan half way if you don’t have a convection oven.  Allow pie to sit for 15 minutes before slicing.

Pie can be frozen prior to baking.  Partially freeze pie before wrapping to not damage the crust, after an hour double wrap in plastic wrap and foil.  Can be frozen up to two months.


Update:  we had the second one tonight.  Baked from frozen 1.5 hours at 375°F.  It was better than Sunday’s version, the flavours all melded and it was fantastic. Not an understatement! 🙂  this is how the finished product looked before we devoured it…

Omg so good!

The Finished Product – OMG SO Good!


1 Comment »

RSS feed for comments on this post. TrackBack URI

  1. […] posts,  I started this blog to record my children’s antics and to house some of the family recipes for them when they’re older.  As I found out last week, one never knows when your time will […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at
Entries and comments feeds.

%d bloggers like this: