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.
CRUSTLESS TURKEY POT PIE
Trust us: You won't miss the crust in this yummy Crustless Turkey Pot Pie. It's got all the creamy, comforting flavor you could want-sans crust!
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Cook and stir onions and red peppers in 1 Tbsp. margarine. Add to combined turkey, peas and carrots, sour cream, dressing, tarragon and black pepper; mix well. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray.
- Melt 1 tsp. margarine in small skillet. Add Parmesan cheese and bread crumbs; cook and stir 3 min. or until lightly browned. Sprinkle over turkey mixture.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
GRANDMA CARLSON'S TURKEY POT PIE
This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.
Provided by WisconsinSweets
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
- Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g
TURKEY POT PIE
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. 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. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g
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
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 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
Provided by Maria Helm Sinskey
Categories Egg Mushroom turkey Bake Sauté Thanksgiving Kid-Friendly Low Cal Dinner Pea Carrot Fall Family Reunion Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
- Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
- Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.
MINI TURKEY POT PIES
Succulent chunks of turkey and a medley of colorful vegetables in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a perfect comfort food.
Provided by Lily Ernst
Categories dinner
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
- Cut six 4″ and six 6″ circles out of your pie crusts. Fit the larger circles into the muffin cups.
- Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
- Place the 4″ pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Nutrition Facts : ServingSize 1 pot pie, Calories 250 calories, Sugar 2.4 g, Sodium 649 mg, Fat 9.5 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 4.4 g, Protein 16.7 g, Cholesterol 45.8 mg
SINGLE CRUST POT PIE RECIPE
This Single Crust Pot Pie comes together quickly, particularly if you've got holiday leftovers. Be sure to add it to the rotation for this holiday season.
Provided by Jessica Fisher
Categories Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
- Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
- In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
- Meanwhile, simmer the potatoes in salted, boiling water if you don't already have leftover cooked potatoes to use.
- In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
- Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle.
- Fit the dough over the top of the chicken filling. (If you're going to freeze the pie, wrap it well and store in the freezer at this point.)
- Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
- If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.
Nutrition Facts : Calories 236 kcal, Carbohydrate 18 g, Protein 8 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 108 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
LEFTOVER THANKSGIVING TURKEY POT PIE
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.
TURKEY POT PIE WITH SAGE CRUST
Steps:
- Butter a 4-quart baking dish.
- Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
- Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
- For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
- Preheat oven to 400 degrees F.
- Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.
TURKEY POT PIE (CRUSTLESS)
Easy, delicious and healthy Turkey Pot Pie (Crustless) recipe from SparkRecipes. See our top-rated recipes for Turkey Pot Pie (Crustless).
Categories Poultry Dinner Poultry Dinner
Yield 12
Number Of Ingredients 11
Steps:
- Preheat over to 425 degrees.
- Saute chopped white onion and the garlic in the olive oil until softened. Add the flour and bring the mixture to a bubble. Add the milk and the vegetable broth. Stir continually until the mixture comes to a boil.
- Add your choice of raw vegetables - carrots and celery work best. Canned peas are also an alternative.
- Add the cooked potatoes (bring to boil before adding).
- Add the cooked turkey breast meat. After it reaches a boil, transfer to two pie tins and place in the oven. Cook for 30 minutes.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
More about "crustless turkey pot pie food"
CLASSIC TURKEY POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (203)Total Time 1 hr 5 minsCategory EntreeCalories 530 per serving
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
EASY TURKEY POT PIE - CAMPBELL SOUP COMPANY
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4.9/5 (14)Total Time 40 minsServings 4Calories 327 per serving
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HEALTHY CRUSTLESS CHICKEN POT PIE RECIPE - THE DINNER BITE
From thedinnerbite.com
Ratings 1Calories 316 per servingCategory Chicken, Main Course
- Start by melting the butter in a skillet over medium heat, add chopped onions and garlic and sauté until soft and fragrant.
- Add frozen veggies, fresh thyme and dried mixed herbs to the sauteed aromatic, stir to combine and cook for about 3 to 5 minutes. The frozen veg might solidify the sauteed aromatic, don’t fret, simply stir to combine and the heat will thaw out the veggies.
- Sprinkle flour on the veggies and stir to combine. Add chicken broth, stir to combine, the sauce will begin to thicken as it cooks. Add salt and pepper to taste, red pepper flakes, bay leave and stir to combine. Lastly, add the half and half then give a good stir to combine. Reduce the heat and simmer on medium-low heat for another 8 to 10 minutes. check and adjust seasoning to taste. If the sauce is getting too thick at this point, add water or broth to lighten it. Take it off the heat and serve immediately. Enjoy
BUTTER CRUST TURKEY POT PIE RECIPE - FOODESS
From foodess.com
Cuisine AmericanCategory DinnerServings 4Total Time 1 hr 5 mins
- Heat butter in a large saucepan over medium heat. Cook onion, carrot and celery until soft, about 7 minutes. Sprinkle vegetables with flour and stir to coat. Cook, stirring, for a minute, then add the broth, milk and cream. Bring to a simmer, add pepper and salt to taste. Add potato, cover, and cook until tender, about 12 minutes.
- Remove from heat and stir in frozen peas, leftover turkey and herbs. Let cool for 30 minutes (or see note in post).
- Meanwhile, preheat oven to 375ºF with a baking sheet or pizza stone placed on the lowest oven rack. Roll out bottom pie crust (if using) to about 12" and gently transfer to a 9x2" pie dish. Chill in the freezer for 10 minutes. When filling has cooled and oven is hot, pour filling into frozen pie crust. Roll out top crust slightly larger than the pie plate and drape it over the filling, pinching it together with bottom crust. Cut a few slits for steam vents and brush with egg wash. Bake on preheated baking sheet/stone for about 35 minutes, until crust is golden and filling is bubbling out.
CRUSTLESS CHICKEN POT PIE - THE DIZZY COOK
From thedizzycook.com
Ratings 33Calories 380 per servingCategory Dinner, Lunch, Main Course, Soup
- Cut chicken breast into bite sized pieces, season with kosher salt and pepper. Prepare a large, deep pan with a little bit of olive oil (2tsp or so) and cook chicken bites over medium heat for about 3 minutes on each side until browned and cooked through. Remove chicken bites from the pan and set aside.
- In the same pan, add 1 tablespoon of butter, chopped shallots and carrots. Cook over medium-low heat until softened, about 5 minutes. Then add the peas and corn, as well as the rest of the butter. As the butter melts, mix in the 2 tablespoons of flour until all the veggies are coated.
- Add broth and simmer (small bubbles, not a boil) for 1-2 minutes, stirring so the flour gets smooth and not clumpy. Stir in milk as it starts to thicken, then add thyme, and more salt and pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is nice and thick, enough to coat a spoon. Add cooked chicken into the mixture.
- Spoon chicken pot pie filling into individual, oven-safe ramekins. Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.
TURKEY POT PIE - PLATTER TALK
From plattertalk.com
Ratings 2Calories 512 per servingCategory Dinner
- Use large sauce pan to heat broth and turkey, bring to simmer, reduce heat and cover and allow to cook for about an hour. Stir occasionally and shred meat with fork as it cooks.
- Combine flour, salt and shortening in large mixing bowl and work together with a fork until pebbly consistency is reached.
LOW CARB TURKEY POT PIE (KETO, GLUTEN FREE, NUT FREE)
From sugarfreemom.com
Servings 6Calories 371 per servingTotal Time 50 mins
- Place celery, carrots and broth in a large pot and bring to a boil. Cover and simmer until tender, about 10 minutes.
TURKEY POT PIE WITH STUFFING CRUST (THANKSGIVING CASSEROLE ...
From skinnytaste.com
Ratings 14Calories 390 per servingCategory Brunch, Dinner, Lunch
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TURKEY POT PIE WITH STUFFING CRUST - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Main Course
- Preheat your oven to 475 degrees. Grab an oven safe skillet and place it on an element over medium high heat. Add butter and wait for it to melt. Next, cook onion and celery until tender. No more then 5 minutes. Stir in flour and cook until a light brown color. Around 1 minute or so. Add broth and cream and simmer until it thickens, about 7 minutes. Add shredded chicken or turkey and the peas and carrots. Stir until coated and evenly distributed throughout.
- Combine stuffing with the egg in large bowl. Mix until blended. I usually use my hands to do this. I find it much quicker. Tear off two pieces of parchment paper and place stuffing in between the two sheets. Using a rolling pin flatten the stuffing so it is large enough to cover the top of your skillet. Try and make the stuffing into a circle. Remove top piece of parchment paper and flip on top of your full skillet. Mine is never perfect, just do your best. Feel free to cut stuffing in half and then flip it on top. Whatever you think is easier. Make sure that all of the stuffing is inside your skillet and not hanging over when you are baking it in the oven.
- Turkey pot pie is the perfect dish to make the day after Thanksgiving. It uses both leftover turkey and stuffing, and our Turkey Pot Pie with Stuffing Crust recipe uses just two dishes and cooks up in less than 30 minutes. Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. For this recipe, a 12-inch oven safe skillet is the best choice.
- Bake until stuffing is a beautiful golden brown color and crisp, around 15 minutes. Serve and enjoy!
TURKEY POT PIE | RECIPE FOR LEFTOVER TURKEY
From thegraciouswife.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main Course, Main DishCalories 647 per serving
- Prepare pie crust using THIS RECIPE (double it). Refrigerate while you prepare the filling. If you're using store bought pie crust, make sure it's thawed.
- Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes, so the flour mixture turns golden (but not browned).
- Slowly add in broth, about ⅓ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
EASY TURKEY POT PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 2Calories 420 per servingCategory Dinner
- In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
- Season with salt, pepper, celery seed, and thyme before adding in the milk and turkey stock slowly while mixing very well keeping the mixture smooth, simmering until thickened, about 6-8 minutes.
- Add the turkey, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
CURRY TURKEY POT PIE | FOODIECRUSH.COM
From foodiecrush.com
4.7/5 (19)Total Time 1 hr 50 minsCategory Main CourseCalories 396 per serving
- Melt butter in a large dutch oven or heavy bottom pot over medium heat. Cook the onion, celery, carrots, and potato until the onions are translucent, about 10-15 minutes. Stir occasionally so the vegetables don’t brown.
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