Easy Chicken Or Turkey Pot Pie Food

CHICKEN AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
• Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

FAST AND EASY TURKEY POT PIE

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.

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

TURKEY POT PIE

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.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN POT PIE

Steps:

• Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
• Stir together remaining ingredients. Pour over chicken mixture.
• Bake uncovered about 30 minutes or until light brown.

CHICKEN OR TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with 1 prepared pie crust.
• Stir turkey, vegetables, chicken soup, half-and-half, salt, and black pepper together in a bowl. Pour into prepared pie plate and top with remaining pie crust. Slice 4 slits in the top of the crust to vent.
• Bake in the preheated oven until heated through and crust is golden, 40 to 45 minutes.

EASY TURKEY POT PIE

Steps:

• 1. Heat oven to 425F.
• 2. Place one pie crust in a 9-inch glass pie pan.
• 3. In a 3-qt sauce pan, melt the butter over medium heat.
• 4. Add the onion and cook 2 minutes, stirring frequently until tender.
• 5. Gradually stir in both cans of soup and heat until bubbling. Add salt and pepper and stir until well blended. Remove from heat.
• 6. Place diced potatoes in microwaveable bowl and add just enough water to cover. Place a paper towel over the bowl and microwave for @ 6 minutes. Remove from microwave, drain and add to soup mixture.
• 7. Add turkey, or chicken and mixed vegetables. Stir to combine well.
• 8. Heat again until warm; ladel into crust-lined pie plate and top with second pie crust.
• 9. Seal and crimp the crust edge. Cut several 2-inch slits in top of crust to release steam.
• 10. Bake for 1 hour or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the edge of crust with foil to keep it from browning too much.
• 11. Let stand for @ 10 minutes before serving.

TURKEY POT PIE

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.

EASY CHICKEN OR TURKEY POT PIE (USING FROZEN VEGGIES)

Steps:

• In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
• Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.

CHICKEN POT PIE {EASY SHORTCUT RECIPE}

Steps:

• Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
• Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes.
• Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy.
• Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
• Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape.
• Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
• Let stand 5 minutes before slicing and serving.
• Recipe source: Cooking Classy

EASY TURKEY POT PIE

Steps:

• Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
• Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
• Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
• Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
• Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

CLASSIC POT PIE

Steps:

• Preheat the oven to 375 degrees.
• Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
• Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
• Once it starts to thicken add the turmeric, salt, pepper, and thyme.
• Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
• Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
• Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
• Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
• Serve up servings by the (big ol') spoonful!

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.

NEXT LEVEL CHICKEN PIE

Steps:

• Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
• To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
• Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

EASY LEFTOVER TURKEY POT PIE

Steps:

• Melt the butter in a small saucepan over medium heat. Once butter is melted, whisk in flour until smooth. Slowly pour in the chicken broth and whisk until the sauce has thickened. Add the milk, salt, and pepper and whisk until the sauce is bubbling and thick enough to coat the back of the spoon.
• To assemble the pie: Press one of the pie crusts into the bottom and sides of a 9 inch pie plate. Spread the cooked turkey or chicken on the base and top with the mixed vegetables. Pour the gravy over the top of the chicken and vegetables. Place the top crust over the pie. Trim and crimp the edges of the crust together. Using a paring knife cut slits across the top of the pie.
• Bake the pot pie at 375 degrees F for 40 minutes or until the crust is golden brown and the filling is bubbling. Let pie cool for 10 minutes before serving.

EASY TURKEY POT PIE

Steps:

• 1. Prepare vegetables as directed on pkg., omitting the salt, do not drain. Add onions, soup and turkey to vegetables and pour into 2 quart baking dish. Prepare stuffing mix as directed on pkg. Spoon over turkey mixture. Bake at 350 for 30 min.

EASY CHICKEN OR TURKEY POT PIE

Steps:

• In a large skillet melt butter over medium heat.
• Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
• Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
• Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
• To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
• Line the bottom of the pie plate with pastry.
• Add in the chicken or turkey mixture.
• Place the remaining pastry on top; seal and flute.
• Slice a couple of slits on top to allow steam to escape.
• Brush lightly with table cream or milk.
• Cover the edges loosley with foil.
• Place the pie plate on a baking sheet.
• Bake bottom-oven rack for 55-60 minutes or until golden brown.

BISQUICK TURKEY POT PIE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a large pot over medium-high heat, cook the chicken soup, broth, turkey, and mixed vegetables, stirring constantly. Bring it to a boil and stir for 1 minute.
• Pour the soup mixture into a 13x9x2-inch.
• Whisk together the Bisquick, poultry seasoning, and milk until well-combined.
• Pour the Bisquick mixture over the soup mix.
• Bake for 30 minutes or until the crust turns light brown. Serve and enjoy!

TASTY TURKEY/CHICKEN POT PIE

Steps:

• Combine miracle whip, flour, boullion and pepper in a medium saucepan.
• Gradually add milk.
• Cook stirring constantly over low heat until thickened.
• Add meat and veggies.
• Heat thoroughly while stirring occasionally.
• Pour into an 8-inch square pan.
• Unroll crescent roll dough into two rectangles.
• Press perforations together to seal.
• Place rectangles side by side to form a sqaure.
• Place seams together.
• Place square over filling and press around edges to seal.
• Bake at 375 15-20 minutes or until browned and bubbly.