'Tis the season for roasting up big turkeys and chickens. If you are wondering what to do with some of that leftover meat, give this savoury recipe a try.
Store-bought or homemade pastry for three double-crust pies
½ cup butter or margarine
1 cup chopped onions
2 cups chopped celery
3 cups chopped carrots
1 cup chopped fresh mushrooms
3 cans cream of chicken soup
2 cups water
1 cup milk
½ cup white flour
¼ cup instant chicken bouillon powder
1 tbsp poultry seasoning
salt and pepper to taste
8 cups cubed cooked turkey
2 cups frozen peas, thawed
In deep, heavy saucepan, sauté the onions, celery and carrots
until tender-crisp. Stir in fresh mushrooms.
Add poultry seasoning, dry chicken bouillon, flour and salt and
pepper to sautéed vegetables. Stir well. Add soup, water and
milk. Bring to a boil and simmer for 20-30 minutes.
Add turkey and peas to simmering mixture. If mixture is not
thick enough, stir in a flour-water paste (1/4 cup flour and
sufficient water to make thin paste). Bring to a boil, stirring
constantly, to thicken.
Remove pot from heat. Cool filling slightly.
Preheat over to 350 degrees F.
Fill pie shells. Add top crust to pies, trim edges and pinch to
seal. Cut slits in top crust to ensure that pies are well
vented. Pies can be brushed with melted butter or margarine to
give them a golden colour when cooked.
Bake pies for one hour.
Pies can also be frozen, uncooked. To bake from frozen, preheat
oven to 400 degrees F. Bake for 15 minutes, then turn oven down
to 350 degrees F for one hour.
Makes three large pies.
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