Turkey and Mushroom Pie
Make your next Thanksgiving unforgettable by cooking this Turkey and Mushroom Pie!
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Breakfast & Brunch, Main Course, Snack
Keyword: easy chicken pie recipe, mushroom, Pie, thanksgiving recipe, turkey
Servings: 8 pie slices
For the pie crust
- 3 cups flour
- 10 tbsp butter
- A pinch sea salt
- 1 tbsp sugar
- 1 egg
- 1½ tbsp fresh milk (or evaporated milk)
For the filling
Sautee the onion. Pour oil into a pot and heat over medium fire. Saute the onion and garlic for a minute. Season it with mixed herbs, paprika, powder, all-purpose seasoning, and salt. Cook the filling.Add the diced turkey and stir fry for 5 minutes. Add the chestnut mushrooms. Cover and let it cook for 5 minutes. Sieve the flour and add water to thicken it. Cover and simmer for 3 minutes. Set it aside.
For the pie
Make the dough.Sieve the flour over a large bowl, add sugar and salt, and mix with a whisk. Add the butter and mix until crumbly. Incorporate the egg, evaporated milk, and knead. Cover the bowl with cling film and refrigerate for an hour or overnight. Mold the dough.Use a dough cutter to slice the dough into half over a lightly floured surface. Roll the dough using a rolling pin according to the size of your pie pan. Mold the dough around the pan and pull any overhanging dough towards the inside. Assemble pie.Add the cooked filling inside. Brush the edges of the pie crust with a beaten egg. Cover the pie with the remaining rolled-out dough. Tuck the pastry in and press the edges to seal. Make several cuts on the top dough. Apply egg wash on the top crust for golden brown doneness. Bake the pie. Cook the pie at 190°C in a preheated oven for about 40 minutes or until golden. Place it on an iron cooling rack to let it rest at room temperature. Gently remove it from the pie pan. Slice and serve!
- Aside from cooking it in a pie pan, you can use a cake pan, muffin containers, or tart pan for cooking the pie.
- Use chilled butter for a better pie crust.
- You can also cook the pie in a pot or in the air fryer.
- Refrigerate the dough after kneading and after molding it in the pie pan.
Serving: 1 (of 8) | Calories: 248kcal | Carbohydrates: 32g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 458mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg