LATTICE-TOPPED TURKEY PIE

Serves 6–8

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INGREDIENTS

For the Filling

• 3 tbsp butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1 ½ cups chicken or turkey broth

• 1 cup milk or half-and-half

• 3–4 cups cooked turkey, chopped or shredded

• 1 cup frozen peas

• 1 tsp dried thyme

• ½ tsp dried sage

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: ½ cup cooked mushrooms or corn

For the Crust

• 1 double pie crust (store-bought or homemade)

• 1 egg + 1 tbsp water (egg wash)

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INSTRUCTIONS

1. Make the Filling

1. Melt butter in a large skillet over medium heat.

2. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

3. Add garlic and cook 1 minute.

4. Sprinkle flour over the vegetables; stir and cook 2 minutes to form a roux.

5. Slowly whisk in the broth until smooth.

6. Add milk/half-and-half and simmer until thickened (2–3 minutes).

7. Stir in turkey, peas, thyme, sage, salt, and pepper.

8. Let filling simmer 3 minutes, then remove from heat and cool slightly.

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2. Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Line a deep 9-inch pie dish with the bottom crust.

3. Add the turkey filling, spreading evenly.

4. Roll out the second crust and slice into strips (½–¾ inch wide).

5. Lay half the strips across the top; weave the remaining strips at a 90° angle to form a lattice.

6. Trim edges and crimp to seal.

7. Brush lattice with egg wash.

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3. Bake

• Bake 35–45 minutes or until the crust is golden brown and the filling is bubbling.

• If the edges brown too quickly, cover them with foil for the last 15 minutes.

Let cool 10–15 minutes before slicing.

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OPTIONAL UPGRADES

🌿 Herb Crust

Mix 1 tsp thyme or parsley into the dough.

🧀 Cheesy Twist

Stir ½ cup shredded cheddar or gruyere into the filling.

🍄 Mushroom & Wine Version

Add 1 cup sautéed mushrooms + ¼ cup dry white wine to the filling.

OTHER RECIPES

Try this nice turkey leftover recipe....!!
INGREDIENTS

• 2 cups chopped cooked turkey
• 1 10 oz. pkg frozen English peas
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 1 cup diced celery
• 1/2 cup soft breadcrumbs
• 1/4 cup chopped onion
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup mayonnaise
• 3 dashes hot sauce
• 1 (8 oz.) can crescent dinner rolls
• 2 tsp sesame seeds
• radish slices (optional)
• fresh parsley (optional)

INSTRUCTIONS

Combine first 10 ingredients; mix well. Spoon into a 12x8x2 -inch baking dish.

Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. 

 Arrange strips in a lattice design across the top of your casserole. 

 Sprinkle with sesame seeds. Bake at 350 for 35 minutes. 

 Garnish with radish slices and fresh parsley sprigs, if desired. 

The turkey leftover recipe is ready...enjoy !
fruit-turkey-salad.

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