Turkey and Cranberry Pie

Indulge in the comforting flavors of the season with this Turkey and Cranberry Pie, a delightful twist on classic leftovers that transforms your holiday staples into a show-stopping meal. Featuring tender shredded turkey and tangy cranberry sauce nestled in a creamy, herb-infused gravy with carrots, celery, and peas, this hearty pie is enveloped in a flaky, golden crust for the perfect balance of texture and taste. Easy to make with store-bought or homemade pie dough and ready in just over an hour, this recipe is ideal for cozy family dinners or post-holiday feasts. Serve with a crisp green salad or roasted vegetables to complete this satisfying meal. Bursting with seasonal charm, this turkey and cranberry pie is the ultimate comfort food to savor!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 450 g Cooked turkey, shredded
• 120 ml Cranberry sauce
• 60 g Unsalted butter
• 50 g All-purpose flour
• 250 ml Chicken or turkey stock
• 250 ml Whole milk
• 2 pcs Carrots, diced
• 2 pcs Celery stalks, diced
• 100 g Frozen peas
• 1 tsp Fresh thyme leaves, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 500 g Pie crust dough (store-bought or homemade)
• 1 pc Egg, beaten

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced carrots and celery, and sauté for 5–7 minutes until slightly softened.

Step 3

Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4

Gradually pour in the stock and milk, whisking constantly to create a smooth sauce. Continue to cook, stirring frequently, until the mixture thickens, about 3–4 minutes.

Step 5

Stir in the shredded turkey, cranberry sauce, frozen peas, thyme, salt, and pepper. Mix until everything is evenly combined. Remove from heat and let cool slightly.

Step 6

Roll out half of the pie crust dough to fit the bottom of a 9-inch (23 cm) pie dish. Gently press the dough into the dish, letting the excess hang over the edges.

Step 7

Pour the turkey and cranberry filling into the prepared pie crust, spreading it out evenly.

Step 8

Roll out the remaining pie crust dough and place it over the top of the filling. Trim any excess dough, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the top crust with the beaten egg to achieve a golden, glossy finish.

Step 10

Place the pie on a baking sheet to catch any drips, and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Remove the pie from the oven and let it cool for 10–15 minutes before slicing and serving.

Nutrition Facts

Serving size	2025.5 grams (2025.5g)

Amount per serving	% Daily Value*
Calories	4145

Total Fat 232.50g	298%
Saturated Fat 92.00g	460%
Polyunsaturated Fat 0.30g
Cholesterol 719mg	240%
Sodium 4698mg	204%
Total Carbohydrate 351.20g	128%
Dietary Fiber 16.10g	58%
Total Sugars 80.40g
Protein 186.10g	372%

Vitamin D 153IU	767%
Calcium 601mg	46%
Iron 20mg	109%
Potassium 2951mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 17.5%

Carbs: 33.1%