Turkey and Vegetable Pie

Sunday Blessings Lovelies

Our annual Christmas Service led by the wonderful Gutierrez Brothers Heralds the start of the Christmas season at church. My heart is full of joy for the coming month when we celebrate the birth of our Saviour...truly the Reason for the Season

Back home we had a relaxing afternoon... 

MrD listening to the radio and catching up with the weeks news

Whilst I caught up with a little letter writing to the grandchildren. Im going to pop them in with their Christmas cards that are being sent this coming week. I hope it will make them a bit more special for them

For dinner I used up some of the leftover turkey to make a couple our favourite festive pies... Turkey and Vegetable. 

Its a delicious pie.. eaten either hot or cold... The recipe makes two pies one for now and one for later...Just freeze the second one unbaked.. wrapped tightly in aluminum foil. Bake from frozen, adding about 20-30 minutes to the total cook time, covering the edges with foil initially to prevent burning.

2 cups frozen peas and carrots

2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper

1/2 teaspoon Onion Powder
1/2 teaspoon Italian Seasoning

1/2 teaspoon Celery Seed
1 3/4 cups chicken broth
1 1/4 cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan
• Cover with water, bring to a boil, and simmer  until the celery is tender, about 8 minutes. 
• Drain the vegetables and set aside.
• Melt the butter in a saucepan over medium heat
• Cook the onion until translucent, about 5 minutes. 
• Stir in 2/3 cup of flour, salt, black pepper, onion powder, and Italian seasoning
• Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.
• Remove from heat
• Stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. 
• Spoon half the filling into each pie crust, then top each pie with another crust. 
• Pinch and roll the top and bottom crusts together at the edge of each pie to seal
• Cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, about 30 to 35 minutes. 
• If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. 
• Cool for 10 minutes before serving.