The Secret to the Perfect Leftover Turkey Pie: Try this Mouthwatering Turkey Lattice Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

Preheat the oven to 375°F (190°C).

Roll out one pie crust and fit it into a pie dish, pushing the edges down.

Place the pie crust in the oven for 5 to 7 minutes until golden brown.

In a large bowl, combine 4 cups of cubed turkey, 2 tablespoons of Dijon mustard, and 1 tablespoon of dry minced onion.

Add 1.5 cups of shredded cheddar cheese and one can of cream of chicken soup to the mixture.

Stir in 2 cups of chopped broccoli florets, 1 lightly beaten egg, and 1.33 cups of whole milk.

Season the mixture with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, then mix well.

Pour the turkey filling into the pre-baked pie crust, distributing it evenly.

Roll out the second pie crust and cut it into strips using a pizza cutter, measuring every 3/4 inch.

Lay five strips of crust over the filling in one direction, then peel back the second and fourth strips to weave in additional strips.

Continue weaving the strips to create a lattice top, sealing the edges as needed.

Place the pie back in the oven to bake until the crust is golden brown and the filling is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens