Transforming leftovers into a completely different dish is something I enjoy. I admit eating the same leftovers can be a little boring. On Christmas Eve there was an abundance of leftovers and one of the things leftover was a turkey. Since there wasn’t much turkey leftover at Thanksgiving, I decided to whip up a quick turkey pie for dinner and to put one into the freezer to have another night within the next couple months.
My go to turkey pie recipe is something my mother always made. We like to keep it simple because sometimes simplicity is its best. Growing up whether my mother made our turkey pies or purchased them we’ve always had pies that didn’t have a bottom crust to them The great part is this recipe takes under 10 minutes to put together and then it’s into the oven or freezer.
Serves 5. 8 Points Plus Values.
- 9 oz. cooked turkey breast, without skin, cut into small chunks
- 1 can diced peas and carrots
- 1 ½ cans (roughly 2 cups) of Campbell’s turkey gravy (I prefer Campbell’s because it’s nice and thick in consistency)
- 1 Pillsbury Pie Crust (whole round sheet)
Preheat oven to 350 degrees.
Remove pie crust from the refrigerator and let sit out at room temperature for a few minutes.
In a round disposable metal pan or round metal pie pan toss together turkey, peas & carrots and canned turkey gravy. When the mixture is well combined, unroll pie crust and gently place over the filling. Gently fold the outer edges in to create a crust.
Cut 2 slits into the top of the pie to help the steam escape.
Place into the oven and bake for 30-40 minutes until the crust is nice and golden brown.