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All-Star Turkey Noodle Pie
-4 cups broth, boullion or water
-1 cup small pasta (or thin spaghetti broken into 1-inch pieces)
-12 ounce package frozen vegetables (onions, celery, carrots, etc.)
-2 cups cooked turkey pieces
-salt to taste
-1 tablespoon cornstarch
-1/4 cup all-purpose flour
-1 double pie crust (refrigerated or homemade)
In a large pot, bring salted broth/water to rapid boil. Add pasta, reduce heat. Allow pasta to simmer about 3 minutes; stir in frozen vegetables. Simmer additional 2-3 minutes and add cooked (frozen or thawed) turkey pieces. Stir until heated (about 3 minutes). Remove from heat and stir in 1 tablespoon cornstarch and ¼ cup flour. Leave mixture uncovered to cool and thicken.
Preheat oven to 375 degrees. Roll out one 9-inch pie crust and place in bottom of pie pan. Use flour as necessary.
Spoon cooled filling mixture into pie crust until nearly level with pan. Pat with back of spoon to distribute evenly.
Place second pie crust over top of filling and press edges to form a seam; flute edges as desired.
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.
Bake on cookie sheet for 30-35 minutes or until crust is golden. Remove from oven; allow to cool several minutes on wire rack either on tabletop or in refrigerator. Slice and serve. Refrigerate leftovers.