• Cooking Time: 25 to 30 mins.
  • Servings: 6 - 8
  • Preparation Time: 30 mins.


This is a modified Emeril Lagasse recipe...can't go wrong with any of his recipes!!! I've made it several times and my family loves it!! Great comfort food for a cold New England Dinner!!


  • • 6 tablespoons (3/4 stick) unsalted butter
  • • 1 cup frozen pearl onions
  • • 1/2 cup chopped celery
  • • Salt and freshly ground black pepper to taste
  • • 6 tablespoons bleached all-purpose flour
  • • 2 cups Chicken Stock or canned chicken broth
  • • 1 cup half-and-half
  • • 1 cup diced red bliss potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
  • • 1 cup leftover fresh green beans – chopped small
  • • 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
  • • 1 cup sweet young peas, fresh or frozen (defrost if frozen)
  • • 2 cups shredded cooked turkey, white and dark meat
  • • 2 tablespoons finely chopped fresh parsley leaves
  • • 1 box Pillsbury or other good readymade crust


  • Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
  • 2. Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
  • Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
  • Stir in the green beans, carrots, peas (or any other leftover Christmas dinner vegetables), turkey, and parsley, season with salt and pepper, and mix well.
  • 3. Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.

Categories: Poultry  Savory Pie 

Author Credit: Emeril Lagasse

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