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“Need ways to use up leftover turkey? That is what I like to do. The cubed poultry, tender vegetable and herbs encased in a flaky crust is a favorite at our house.”
READY IN:
1hr 35mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 12 cup chopped celery
  • 12 teaspoon dried thyme
  • 18 teaspoon pepper
  • 3 tablespoons butter or 3 tablespoons margarine
  • 2 cups cubed coked turkey
  • 1 tablespoon all-purpose flour
  • 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
  • 1 cup frozen cut green beans, cooked and drained
  • 1 pastry for double-crust pie (9 inches)
  • 1 tablespoon milk

Directions

  1. In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350°F for 55-65 minutes or until golden brown. Serve warm.

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