Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 2 cups turkey or chicken stock (480 ml)
  • 1 cup cooked leftover turkey or ham, diced (200g)
  • 1/2 cup leftover cooked vegetables (such as Brussels sprouts, peas, carrots) (100g)
  • 1/2 cup leftover cranberry sauce (120g)
  • 1 tbsp fresh thyme leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 box (14.1 oz / 400g) refrigerated pie crusts (2 crusts)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken or turkey stock until smooth. Bring to a simmer.
  3. Stir in diced turkey/ham, leftover vegetables, cranberry sauce, and thyme. Season with salt and pepper. Simmer for 10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
  4. Preheat oven to 375°F (190°C). Gently unroll one pie crust and place it in the pie dish. Trim and crimp edges, if desired.
  5. Pour the turkey and vegetable mixture into the prepared pie crust.
  6. Unroll the second pie crust. Place over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
  7. Brush the top crust with beaten egg. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving. Enjoy this delicious Boxing Day Food creation!