I always try to plan a nice dinner over the weekend, something that’s heart-warming and sticks to your ribs, and I had two bags of turkey left from Thanksgiving in the freezer – – so THIS happened. And I couldn’t be more proud of this simple, but gorgeous, Moravian Roast Turkey (or Chicken) Pie & Gravy dinner!
Isn’t it just so pretty that it’s begging to take it’s OWN selfie?
And guess what? This Moravian Turkey Pie is actually easy to make, too!
Seriously. I’m not kidding.
I used leftover torn up turkey from Thanksgiving, but you can swap out a stewed or roasted capon, large chicken, or even a couple of store-bought rotisserie chickens to make this painlessly fast if your life is running you ragged.
The turkey meat, (or chicken if you prefer), is tossed with a super simple, EZ PZ gravy that whips right up in a matter of MINUTES.
Then I just piled the whole delicious mess into a purchased pie dough sheet.
You can of course make your own from scratch, I do sometimes. But there are other times, like now, that I need a quick go-to, pre-made pie crust, and these sheets really do come in handy.
Besides. It’s mostly about what’s IN-side the pie…and not what’s holding it all together, if you want my honest opinion.
Then just lay another sheet on top, seal well, flute the edge, and brush the top with beaten egg.
Make a few slits or an “X” in the middle, and your dinner is almost done!
The oven does the rest of the work for you!
With little effort and….
…yeah…you’ve got an absolutely STUNNING pie!!!
I mean…who wouldn’t RUSH to the table and gather around to enjoy this, right??
Something that will definitely get the whole family excited to get together, and enjoy a nice, old-fashioned dinner!
And this pie doesn’t stop at the mile-high piled meat, either!!
*By the way, I did use my bigger pie dish for this one, as my other ones were in the dishwasher. And this pie dish is slightly bigger being 9.5 inches by 2 inches deep.
But a regular 9 – inch pie dish also works just fine.
I also piled all of the meat tossed in some of the gravy into this one, large dish. But you could easily make two smaller pies if feeding a crowd!
Once this pie is done, and has time to rest so it isn’t runny and falls apart when you try to slice it, it gets a few spoonfuls of that homey gravy over each and every mouthwatering slice!!
I know, right? Don’t you want to just grab that fork and dig right in?
And I made sure that my recipe makes plenty of extra gravy to be ladled of homemade, hot, creamy mashed potatoes, too!!
Mashed potatoes are what’s traditionally served with this Carolina pie, but I also like to add a green veggie for extra vitamins and nutrition.
Though my hubby insists that man truly can live on meat and potatoes alone, I insist on us eating a green vegetable whenever we can. I know, I’m such a meanie.
And my latest green beans (recipe coming at a later time because I forgot to take a few decent photos), were the perfect side dish to complete this heartwarming meal! But you can certainly make the ones I already have posted. (Recipe here.)
If green beans aren’t your thing, broccoli, peas, peas ‘n carrots, lima beans, collard greens, or even a simple garden salad would be wonderful, too!
My hubby absolutely flipped over this pie, I mean, what man wouldn’t LOVE at meat lovers pie that’s similar to pot pie, but without all those pesky veggies, right?
*Just make sure you insist on serving a healthy portion on the side. 😉
So this Sunday, why not make this memorably delicious Moravian leftover Roast Turkey (or Chicken) Pie & Gravy dinner for the whole family! It’s easy to make, and you can use either the last of the Thanksgiving turkey before it goes bad, roasted or stewed chicken, or make it even easier if need be, and use purchased rotisserie chickens!
Hope you all enjoy, and have a wonderful weekend!
- For the Filling:
- 7 cups cooked roasted turkey or chicken, minus the skin torn into bite-sized pieces
- 1 stick (8 Tbl.) Minerva Dairy Amish Butter, salted or unsalted
- ⅔ cup all-purpose flour
- ½ cup whole milk or half-and-half
- 2 tsp. salt
- ½ tsp. pepper
- 6 cups (48 oz.) chicken broth
- 1 large egg, lightly beaten
- (*use 2½ cups gravy for pie filling, reserve rest for top, and mashed potatoes)
- double pie pastry for a 9 inch deep dish pie, homemade or store-bought
- Adjust oven rack to lowest position and preheat oven to 425º.
- Heat butter in small stock pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1-2 minutes. Slowly whisk in chicken broth and milk or half-and-half. Add salt and pepper and bring to boil, stirring. Reduce heat to medium-low and simmer gravy until thickened, stirring frequently.
- Combine 2½ cups gravy with shredded turkey (or chicken) in large bowl, and reserve remaining gravy for serving over pie and mashed potatoes.
- Transfer chicken mixture to dough-lined pie plate and spread into an even layer. Top with second dough round, leaving at least a ½-inch overhang all around. Fold edge of top dough under bottom dough edge so that edge of fold is flush with the rim of your pie plate. Flute edges using thumb and forefinger or press with tines of a fork to seal. Cut four 1 - 2-inch slits on top making an "X".
- Brush pie with beaten egg and bake until top is light golden brown, about 20 minutes. Reduce oven temperature to 375º, and continue baking until crust is deep golden brown, another 18 - 20 minutes. Let pie cool on wire rack for at least 45 minutes before slicing.
- Serve wedges topped with spoonfuls of gravy, gravy topped homemade mashed potatoes, and a green veggie such as green beans, peas, or peas 'n carrots. Enjoy!