Mushroom-Turkey Pie

This is great for leftover turkey.


  • 1 cup frozen mixed vegetables
  • 1/4 cup butter or margarine
  • 1 med. onion chopped
  • 1/2 lb. mushrooms, sliced
  • Ad

  • 1/3 cup flour
  • 1/2 cup water
  • 1 chicken bouillon cube
  • 3 cups cubed leftover turkey
  • 1 cup cream style cottage cheese
  • 1/3 cup chopped parsley
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried leaf marjoram
  • 1/4 tsp. poultry seasoning

Savory Pastry

  • 2 cups sifted all-purpose flour,
  • 1/2 tsp. paprika,
  • 1 tsp. salt,
  • 1/2 tsp. celery seeds,
  • 1 pinch ground nutmeg,
  • 2/3 cup lard,
  • 1/4 cup ice water.


Cover frozen vegetables with boiling water in a small saucepan. Bring just to a boil and drain immediately.Heat butter in a large skillet over high heat, Add onion and mushrooms and stir 3 minutes. Sprinkle in flour and stir to blend.Remove from heat and stir in water. Return skillet to heat, add bouillon cube, and stir until thick. Remove from heat and stir in vegetables and remaining ingredients. Set aside.


Heat oven to 425 degrees F. Roll pastry thin and use half to line a 9" pie pan. Spoon in turkey mixture, piling it high, and cover with remaining pastry, sealing and fluting edge. Slash top.Bake until crust is golden, 35 to 40 mins. Let stand a few minutes before cutting.

For Savory Pastry: Mix flour and seasonings with a fork. Add lard and cut in coarsely with a pastry blender. Sprinkle in water 1 Tbsp. at a time, mixing lightly with fork just until flour is dampened. (Try not to add any extra water). Gather dough into a ball and press firmly. Divide in two and shape each ball into a round. Flatten slightly with palm and roll as previously directed.

Servings: 6
Time:20 to 25 Minutes Preparation Time
35 to 40 Minutes Cooking Time

Source: A local newspaper

By glenda eileen lockhart from Nova Scotia


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