TURKEY POT PIE
Great for leftover turkey during the holidays.
Provided by Holly Nilsson
Categories Dinner
Time 1h18m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
- Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
- Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.
Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving
ALL-AMERICAN TURKEY POTPIE
Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. -Laureen Naylor, Factoryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. , Divide dough in half with one ball slightly larger than the other; wrap in plastic. Refrigerate for 30 minutes., For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer., Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. , Bake at 350° for 35-45 minutes or until crust is light golden brown.
Nutrition Facts : Calories 551 calories, Fat 31g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 704mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
CONTEST-WINNING TURKEY POTPIE
My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind-when we just can't wait for leftovers to make it! -Marie Elaine Basinger, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm. , For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. , Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired. , Bake at 375° for 40-45 minutes or until crust is golden brown.
Nutrition Facts : Calories 727 calories, Fat 45g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 1376mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.
TURKEY POTPIE WITH A BISCUIT CRUST
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
- Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
- To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
- In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
- Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
- To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
- Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.
TURKEY POTPIES
With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 pies (6 servings each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.
Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
TURKEY AND MUSHROOM POTPIES
I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 701mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
TURKEY POT PIE
This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!
Provided by debbiec
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the broth.
- Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter.
- Stir in the turkey and flour.
- Add the milk, and heat through.
- Stir the turkey mixture into the vegetable mixture, and cook until thickened.
- Cool slightly, then pour mixture into 1 unbaked pie shell.
- Cover with remaining crust.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Place on a cookie sheet.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.
Nutrition Facts : Calories 457.6, Fat 24.7, SaturatedFat 8.1, Cholesterol 49.8, Sodium 687.8, Carbohydrate 41.4, Fiber 3.4, Sugar 2.6, Protein 17.2
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
More about "contest winning turkey potpie food"
9 TASTY TURKEY POT PIE RECIPES - SOUTHERN LIVING
From southernliving.com
CANADIAN TURKEY CONTEST: WIN GIFT PACKS AND PRIZES
From canadianfreestuff.com
TURKEY GENERAL ELECTION 2023 GUIDE: WHAT YOU NEED TO KNOW | CNN
From cnn.com
LOCAL FARMS NEAR WARRENTON, VA - LOCALHARVEST
From localharvest.org
THE WINNERS OF THE COMEDY WILDLIFE PHOTOGRAPHY AWARDS WILL
From npr.org
CONTEST | CANADIAN TURKEY
From canadianturkey.ca
KFC® MENU - ORDER ONLINE FOR PICK-UP OR DELIVERY | KFC®
From kfc.com
CONTEST-WINNING TURKEY POTPIE | RECIPE | POT PIE, COMFORT
From pinterest.com
CURRENT RECIPE CONTESTS 2022 : ENTER AND WIN PRIZES - YUMMY EATS
From yummyeats.com
CONTEST-WINNING TURKEY POTPIE | RECIPE | POT PIE, EASY WHITE BREAD ...
From pinterest.co.uk
OSCAR-WORTHY CHICKEN POT PIE (SHORTCUT VERSION!) | MRFOOD.COM
From mrfood.com
TOP 10 POT PIE RECIPES | TASTE OF HOME
From tasteofhome.com
11 HOLIDAY POTLUCK CONTEST WINNERS FOR 2020 | TASTE OF HOME
From tasteofhome.com
LEFTOVER THANKSGIVING TURKEY POT PIE - DAMN DELICIOUS
From damndelicious.net
CONTEST-WINNING TURKEY POTPIE RECIPE: HOW TO MAKE IT
From foodhousehome.com
CONTEST WINNING TURKEY POTPIE RECIPES- FOOD RECIPES
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love