Leftover Turkey and Bean Pie

Leftover Turkey and Bean Pie


72 people made this

This is what I like to do to use up leftover turkey after Christmas. Turkey, tender vegetables and herbs encased in a flaky crust. It's a favorite at our house.

Leona Luecking

Serves: 6 

  • 1 cup sliced carrots
  • 1 cup finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 tablespoons butter or margarine
  • 2 cups cubed cooked turkey
  • 1 tablespoon plain flour
  • 1 tin condensed mushroom soup, undiluted
  • 1 cup frozen cut green beans, cooked and drained
  • pastry for double-crust pie (23cm)
  • 1 tablespoon milk

Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

  1. In a frypan, 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, soup and green beans to the vegetable mixture; mix well.
  2. Line a 23cm pie plate with bottom crust. 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 180 degrees C for 55-65 minutes or until golden brown. Serve warm.

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