This is a staple in our family around the holidays. It tastes like you spent all day in the kitchen, but it’s very easy to prepare. It’s also a comforting, warm treat on a chilly day and a great way to enjoy leftover turkey.
(Makes 1 9-inch pie)
- 3 potatoes
- 3 cups cooked turkey
- 1/4 cup butter or margarine
- 1/2 cup celery, diced
- 1 onion, diced
- 1/4 cup mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon basil
- 1/3 cup flour
- 1-1/2 cups chicken broth
- 1 cup milk
- 3/4 cup frozen peas & carrots
- 1 refrigerated pie crust (top and bottom)
Preheat oven to 400 F.
Peel and cut potatoes into bite-size pieces and boil over medium heat. Cut turkey into ½-inch cubes or pull into shreds. Melt butter in large pot. Stir in celery, onion, and mushrooms. Cook until tender. Add salt, pepper, poultry seasoning, basil, and flour. Stir in broth and milk (both at once). Stir until thick. Remove from heat. Drain potatoes and add to mixture. Stir in peas and carrots; add turkey.
Form pie crust into pie pan and pour mixture into prepared crust. Top with second pie crust and flute the edges. Cut slits in crust to allow steam to escape.
Bake for 30-40 minutes, until crust is golden brown. Remove from heat and cool for 10 minutes.