The Ultimate Holiday Comfort Food - Super Easy Turkey Pie

If there's one food that I love to make this time of year, it's a Turkey Pie. A lot of people call it turkey pot pie, but I don't know why and the name bothers me for some reason. So we just call it turkey pie (or chicken pie if that's the case.)

A little background... my husband and I started dating in October so it wasn't long before the holiday season was approaching. Our relationship was new so to avoid an awkward conversation about whether we should spend Thanksgiving together, I simply made plans to spend turkey day with a girlfriend in San Francisco. The weekend before Thanksgiving, my then-boyfriend invited me to come to dinner at his house with a couple friends. When I arrived, I discovered that he had cooked an entire turkey dinner ON HIS OWN so that we could still celebrate Thanksgiving together. What a catch!

Since then we've often hosted a pre-Thanksgiving Thanksgiving dinner with a small group of friends. There's always a lot of turkey leftover so I use this very simple recipe that I got from my aunt to turn some of the leftovers into a simple and delicious dinner. This year we weren't able to host our traditional dinner so I used a roasted turkey breast from the store instead. The beauty of this recipe is that you can sort of throw in whatever you have left from a turkey dinner.

You will need:
2 - 2 1/2 cups shredded turkey or chicken (cooked)
2 pre-made frozen pie crusts, thawed
1 cup corn (frozen is fine and doesn't need to be pre-cooked)
1 cup peas (frozen works too)
1 1/2 cups pre-cooked potatoes, cut in 1 inch chunks
1 1/2 - 2 cups gravy (you can use the jarred kind if you don't have any leftover)
anything else you want to throw in such as onions, carrots, celery (all pre-cooked or frozen work best)

1. Preheat your oven to 350 and take your pie crusts out of the freezer. Let them sit while you round up and prepare the other ingredients - shred the turkey/chicken, chop veggies, cut potatoes.

2. Use one of the pie crusts as the base for your pie. They usually come in a foil pie plate which will work just fine.

3. Dump in your leftovers or ingredients and pour the gravy over, mixing gently with a spoon or fork. Be careful not to tear the crust.

4. Gently remove the other pie crust from its tin plate and lay it on top of your pie, pinching the edges to seal them. Try not to tear it, but don't stress out if you do. Just sort of pinch it back together. Channel The Nester here and remember that it doesn't have to be perfect to be delicious.

5. Put the pie plate on a cookie sheet to catch spills and put it on the center rack. Bake at 350 for 30 minutes or so. The crust should be a nice golden brown. I sometimes turn on the broiler for just a few minutes at the end to make it crispier.

Hello yummy deliciousness!

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