After-Thanksgiving Turkey Pie

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Watch On Your Menu with Shirley Simmons Mondays on CBS 6 News at Noon. 

What You’ll Need:

  • 3     cups cooked leftover turkey (cut up into bite size pieces)
  • 2     cups frozen peas
  • 2     cups chicken broth
  • 1     (10oz.) can condensed cream of chicken soup
  • 1     cup flour
  • 1/2   teaspoon freshly ground pepper
  • 1      cup buttermilk, well shaken
  • 1/2   cup unsalted butter, melted

Directions:

Preheat oven to 425 degrees.  Spray 2-quart casserole spray with with a nonstick cooking spray; spread turkey meat on bottom of casserole dish.

Spread peas on top of turkey.  In a medium saucepan, whisk together the broth and soup.  Bring to a boil over medium heat.  Pour hot mixture evenly over turkey and peas—do not stir.

In a medium bowl, combine flour and pepper; stir in buttermilk and butter.  Pour this mixture on top of last layer and smooth top –do not stir.

Bake pie uncovered until brown and bubbly; about 45 minutes.

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