This is the last pie in our Thanksgiving Pie Series. This pie is a little different from the rest, which were dessert pies, (plus a printable). At our house, we try very hard not to waste food. So, we eat leftovers. Sometimes we even love leftovers! This pie is a great way to use up your Thanksgiving leftover turkey and ham (we usually have both at our large gatherings).
As I was planning what we would do for this series, Madalynn suggested that we do a meat pie. I thought it was a great idea and I started thinking about a good recipe that would use up the combination of poultry and ham. The first thing that came to my mind was Chicken Cordon Bleu. The blending of the chicken and ham with Swiss cheese sounded like something I could turn into a pie! To try it out, I used chicken because of course I hadn't cooked the turkey yet. But, I often use chicken and turkey interchangeably with small variation in flavor. This pie turned out so good, I can hardly wait to make it again with turkey after Thanksgiving!
When Glen and I were married 37 years ago, we received a Better Homes and Garden Cookbook as a gift. I have used it extensively throughout our married life. It has been republished many times over the years with changes and updates, but I still use my original edition. One of the recipes in it used rice as the crust of a meat pie. I thought that was a great idea for a change of pace from all of the pies that are already being eaten for the holidays. Madalynn and I tried it for this pie and it turned out great!
Click the button to get the recipe for the rice pie shell.
Now it is time to make the filling. I used about 2 cups each of both chicken (or turkey) and ham. Then, I chopped up about 1/4 c. green onions and 1 bell pepper, (any color). I sauteed the peppers in a little olive oil with the meats, just to soften the peppers and to warm up and brown the meats, then removed to a bowl and reserved for later. In that same pan, melt about 1/4 c. of butter and mix in quickly about 5 T. flour. When mixed, pour in 2 c. of chicken broth and add salt and pepper. Cook and stir until thickened. This is basically a white sauce. Now, return the meats and peppers to the pan with the sauce. Also, throw in the green onions. Mix it all together then pour it into the pie shell. It will really fill it up, just pile it in! Finally, lay Swiss cheese slices over the entire thing to cover. Bake at 350 degrees for 40 min. Let stand for a few minutes before serving. It will serve 8. Click on the pictures below and the button to get more instruction and for the printable recipe.
Now, I wouldn't call this low-cal, but it is sure good! So, go eat your pie and do some online Christmas Shopping! Happy Thanksgiving from all of us at 3 Winks! See you on Friday!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!