If you’ve enjoyed my chicken pot pie recipe, you are in for a special treat! I cross-referenced recipes from chicken pot pie and beer pie (an exclusive dish in my in-laws household. I will publish a recipe when I have the time and permission to do so) and used turkey this time. You don’t have to limit yourself to turkey though. You can use chicken and/or duck. Or you can use a bit of everything combined. What better way to utilize leftover turkey from your Thanksgiving dinner other than to make a hearty filling pie? Well I suppose you can make turkey sandwiches or schwarma using leftovers as well. The techniques to making a turkey beer pie is not a far stretch from making any kind of meat pie for that matter. This recipe may be a bit more labor intensive but every effort is worth it. Besides, who would turn down a slice of turkey beer pie or a chicken pot pie? I never really grew up on chicken pot pie but being from the deep South, my husband has gotten me hooked on to it ever since. Only this time, I decided to explore other variations I can use. If you don’t like beer, you can add more broth or use milk instead. I, someday would like to cook a whole turkey and share a recipe. Since my toaster ovens are not big enough to fit a full-size turkey in, I will have to suffice with a turkey beer pie for now.
For this recipe, you will need:
- 2 “9 inch” deep pie shells
- 1 1/2 cups frozen peas and carrots, thawed under cold water
- 4 – 5 tablespoons of flour or cornstarch
- 1 onion chopped
- 1 1/2 – 2 cups of sliced mushrooms
- 2 1/2 to 3 cups diced cooked turkey
- 1 tablespoon of fresh thyme
- 1 teaspoon of dried marjoram
- 1 3/4 cups of chicken or turkey broth
- 1 can of beer (use your favorite brand)
- Salt and pepper for taste
Preheat the oven to 350 degrees F. Grease a large pot or Dutch Oven with cooking spray over medium high heat. Saute onions till translucent. Add in pea carrot mixture and mushrooms. Pour in chicken broth along with the chicken and bring to a boil. Reduce flame to medium low and stir. Combine beer with flour and stir well till dissolved. Pour in beer and simmer over low heat. Stir till mixture thickens. Season with salt,pepper, marjoram,and thyme. Transfer chicken mixture into a prepared pastry pie crust. Place the other pie dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Make a slit on the top. Bake for 45 minutes or until dough is golden brown.
Yields 8 servings