Cheap Recipe: All-Star Turkey Noodle Pie

6 Apr

For a printable version of this recipe and complete ingredients listing, click here.

All-Star Turkey Noodle Pie

This whimsical idea for leftovers wins over my picky toddler--he cleans his plate and asks for seconds!

This is a great use for leftover turkey after holidays or a big family dinner. You can use the cooked meat straight out of the freezer, too, so you can wait until you’re not sick of poultry anymore to pull out this recipe.

In a large pot, bring 4 cups of broth, boullion or salted water to rapid boil. (Snaps to you if you saved the turkey stock from its original meal!)

Veggies & pasta.

Any veggies or pasta will do. Try mixing it up with alphabet pasta & cutting ABC's into piecrust for another kid-friendly idea.

After liquid reaches a boil, add 1 cup tiny pasta (I love little stars or alphabet pasta) and reduce heat. If you’re shopping at a discount grocery store and can’t find an appropriate pasta, you can easily substitute thin spaghetti broken into one-inch pieces.

A cup of dry pasta.

Twinkle, twinkle, little stars...

Allow pasta to simmer about 3 minutes (you don’t want to fully cook it at this point). Stir in a 12-ounce package of frozen vegetables. My store carries an inexpensive house brand Mirepoix variety containing chopped onions, celery and carrots, which is perfect, but, really, any veggies will do.

meat, pasta, veggies & broth

Don't overcook the filling--remember, it still has to bake!

Simmer with vegetables about 2-3 minutes and add 2 cups cooked turkey pieces (frozen or thawed). Stir until mostly heated (about 3 minutes).

Remove mixture from heat and stir in 1 tablespoon cornstarch and ¼ cup flour. Leave mixture uncovered to cool and thicken.

flour

Use flour & cornstarch to thicken the filling before adding to pie.

Preheat oven to 375 degrees. You can use a refrigerated ready-made double pie crust or make your own homemade crust.

bottom crust

The bottom crust.

Roll out one 9-inch pie crust and place it in the bottom of a pie pan. Use flour as necessary.

(I stink at getting the refrigerated crusts to unroll without botching them all up with holes, so I usually just mash the whole thing into a ball, flour a cookie sheet, and press it back out to the appropriate size and thickness I need.)

The noodle filling.

The noodle filling.

Spoon cooled filling mixture into pie crust until nearly level with pan. Pat filling with the back of your spoon to distribute it evenly.

Utterly divine.

Turkey noodles on toast!

If there’s leftover filling mixture, save it for a lunch and eat it on toast. It is RIDICULOUSLY good on toast. (No kidding.)

Place a second pie crust over top of filling and press edges to form a seam; flute edges as desired.

cookie cutter venting

Use a cookie cutter to create attractive piecrust vents.

Star pie crust vent.

Leave the center intact if you used a big cookie cutter.

Either cut four slits in top crust to vent or press a large cookie cutter into the top until crust surface is fully penetrated. Leave center cookie-cutter shape in place.

My ugly crusts...

My dad, the family pastry artisan, would demand a paternity test if he ever saw my terrible edgework!

(This is a great ruse to detract attention from an ugly outer crust if you’re as terrible at fluting edges as I am.)

Place pie pan on a cookie sheet and bake for 30-35 minutes or until crust is golden.

Sliced turkey noodle pie

I'm always amazed at how well the pieces hold together, even warm!

Remove from oven; allow pie to cool several minutes on wire rack either on tabletop or in refrigerator.

Slice and serve; refrigerate any leftovers.

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