Turkey Leg Pie Recipe
Ingredients
2 tbsp (30 ml) oil
2 carrots, diced
1 potato, diced
1 broccoli, cut into flowerets
1 celery stalk, diced
2 onions, finely sliced
14 oz (398 ml) mushroom pieces
2 Cups (500 ml) chicken stock
2 turkey legs, cooked, boned
1 Cup (250 ml) white turkey meat, cooked, diced
1 tbsp (15 ml) cornstarch
2 pie crusts
Directions
– Preheat oven to 350 °F (175 °C).
– In a large skillet, heat oil and saute vegetables.
– Add chicken stock and simmer for approximately 20 minutes.
– Add turkey meat to mixture and set aside.
– In a bowl, dissolve cornstarch in small amount of chicken stock and add to vegetable mixture to thicken.
– Line pie plate with a pie crust, fill with turkey mixture and cover with second pie crust. Seal edges.
– Cook in oven for 30 minutes or until crust is golden.
– In a large skillet, heat oil and saute vegetables.
– Add chicken stock and simmer for approximately 20 minutes.
– Add turkey meat to mixture and set aside.
– In a bowl, dissolve cornstarch in small amount of chicken stock and add to vegetable mixture to thicken.
– Line pie plate with a pie crust, fill with turkey mixture and cover with second pie crust. Seal edges.
– Cook in oven for 30 minutes or until crust is golden.
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