Cheddar And Turkey Pie
A hearty turkey and vegetable pie with a cheesy topping, perfect for cozy family dinners or casual gatherings, combining savory flavors and flaky crust for comfort food lovers.
Ingredients
Instructions
- In a 3 quart saucepan, brown the ground turkey.
- Drain off any fat.
- Stir in frozen mixed vegetables, condensed Cheddar cheese soup, evaporated milk, and dried thyme.
- Bring to a boil; reduce heat and simmer for 5 minutes.
- Spoon the mixture into an 8-inch round baking dish.
- Unfold the pie crust and cut decorative cutouts or slits in the crust to allow steam to escape.
- Place the crust on top of the dish.
- Turn the edge under and flute the crust.
- Combine the beaten egg white and water; brush over the crust.
- Sprinkle sesame seeds on top.
- Bake at 400°F for 25 to 30 minutes or until golden.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using ground chicken or adding herbs like rosemary or sage. You can substitute fresh vegetables for frozen if you prefer, just adjust the cooking time. If you want a healthier option, use a whole wheat pie crust. For a unique twist, add a splash of hot sauce or some shredded cheese to the filling for extra flavor.
Serving Suggestions
Serve the Cheddar and Turkey Pie with a simple side salad for a light meal, or pair it with roasted vegetables for a heartier option. A dollop of cranberry sauce on the side adds a nice tart contrast. This dish is perfect for a family dinner or as part of a potluck spread, and it beautifully complements recipes like Macaroni And Cheese With Smoky Sausages.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices, but the crust may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar And Turkey Pie contains roughly 566 calories, with 20g protein, 51g carbohydrates, and 31g fat. It is an excellent source of protein (39% of the Daily Value) and iron (20% of the Daily Value). Note that it is relatively high in sodium, at 630mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover turkey for this recipe?
Absolutely! Leftover cooked turkey is a great way to save time. Just chop it into small pieces and skip the browning step. Stir it into the mixture with the vegetables and soup until heated through, then proceed with the recipe as directed.
What can I use instead of Cheddar cheese soup?
If you don't have Cheddar cheese soup on hand, you can substitute it with a homemade cheese sauce or a creamy white sauce mixed with shredded cheddar cheese. Just ensure the consistency is similar to that of the canned soup for best results.
Can I freeze this pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and then in foil. When ready to bake, remove the wrapping and bake from frozen, adding about 10-15 minutes to the cooking time. This makes for a convenient meal option later!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).