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Turkey Pie with Cranberry Thyme Crust

This recipe comes from my friend Jyl Riendeau and is also a good use of Yom Tov leftovers if you made turkey like I did – or even if you made chicken!

Serves 6-8

Turkey Filling

3 tablespoons margarine
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrot
½ cup green peas
3 tablespoons all purpose flour
2 cups chicken or turkey broth
3/4 cup nondairy creamer
4 cups cut-up cooked turkey or chicken meat
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon freshly ground pepper

1 recipe Cranberry Thyme Crust (see below)

In a 3-quart saucepan, melt margarine; add onion, celery and carrots and sauté for about 4 minutes. Add peas and toss in pan. Sprinkle flour over vegetables and stir around to coat. Cook for another 4-6 minutes.

Gradually whisk in the broth and creamer, stirring until the sauce is smooth and thick, about 4-6 minutes. Add turkey, thyme, sage salt and pepper and taste sauce for seasoning. Transfer the filling to a 10-inch round oven-proof baking dish. Preheat oven to 400 degrees and make crust.
Pour the crust mixture over the turkey pie and bake for 30 minutes, until the crust is golden.

Cranberry Thyme Crust

1-½ cups Flour
1-½ tablespoons baking powder
1 teaspoon salt
¾ cup nondairy creamer
1 egg, beaten
¾ cup dried cranberries
2 teaspoon dried thyme
Place flour, baking powder and salt in a mixing bowl. Add the remaining ingredients and stir until combined.