CREAMY TURKEY POT PIE
A quick and easy recipe that helps use up that leftover turkey (or chicken) from the holidays. This tasty dish is from the Campbell's soup website and is made with puff pastry shells.
Provided by Crafty Lady 13
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pastry shells according to package directions.
- Heat oil in 10" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
- Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry "tops," if desired.
TURKEY POT PIE
Steps:
- Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.
- Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.
- Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.
- Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.
- Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture.
- Place the second pastry sheet over the filling; seal the edge and crimp as desired.
- For the egg wash, whisk 1 egg with 1 tablespoon of water.
- Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust.
- Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.
Nutrition Facts : Calories 487 kcal, Carbohydrate 39 g, Cholesterol 98 mg, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, Sodium 609 mg, Sugar 6 g, Fat 28 g, ServingSize Makes 4 to 5 Servings, UnsaturatedFat 0 g
TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
TURKEY POT PIE
a friend told me this recipe, to do something different with my leftover turkey, my family LOVES it!
Provided by Cathy Duncan
Categories Savory Pies
Time 1h10m
Yield 1 pie, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- line 9 inch pie plate with 1st crust.
- set other crust to side.
- mix remaining ingredients in large bowl.
- pour into pie plate.
- top with remaining crust.
- put small slits in top crust.
- bake for about 1 hour in 350 degree oven.
- when done let set for about 10 minutes.
Nutrition Facts : Calories 564.8, Fat 31.3, SaturatedFat 6.2, Cholesterol 38.7, Sodium 1479.3, Carbohydrate 53, Fiber 4.2, Sugar 2, Protein 18.7
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.
FAST AND EASY TURKEY POT PIE
This pie is super fast and easy to make with leftover turkey.
Provided by KatieIng
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
- In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g
LEFTOVER TURKEY POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, olive oil, yellow onion, celery, carrot, butternut squash, frozen peas, corn, roasted turkey, garlic, McCormick® Rubbed Sage, kosher salt, freshly ground black pepper, chicken broth, McCormick® Turkey Gravy, heavy cream, prepared biscuits
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
- Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
- In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
- Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
- Remove the pan from the heat and arrange the biscuits over the filling.
- Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 44 grams, Fat 40 grams, Fiber 3 grams, Protein 22 grams, Sugar 10 grams
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