CHICKEN/TURKEY POT PIE
Make and share this Chicken/Turkey Pot Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
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.
EASY CHICKEN OR TURKEY POT PIE
For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 532.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 62.4, Sodium 847.5, Carbohydrate 40.5, Fiber 4.5, Sugar 3.5, Protein 22.4
CHICKEN OR TURKEY POT PIE RECIPE
Provided by Tawra Kellam
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- In a bowl, combine the vegetables, chicken, soup and thyme.
- Pour into an ungreased 9-inch pie plate.
- Combine the biscuit mix, milk and egg.
- Pour over the chicken mixture.
- Bake for 25-30 minutes until golden brown.
EASIEST "HOMEMADE" CHICKEN (OR TURKEY) POT PIE EVER!
Your family or guests won't ever suspect you didn't slave away all day! This is also a wonderful use for leftover turkey! My kids don't like veggies, so you won't see many in this recipe. You can always add celery, carrots or peas as desired. Serve with a nice green salad.
Provided by 3boyzmom
Categories Savory Pies
Time 50m
Yield 1 deep-dish pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
- Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
- When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
- Add veggies to chicken mixture.
- Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
- Bake at 400 degrees until top is browned, about 20 minutes.
Nutrition Facts : Calories 1777.6, Fat 56.1, SaturatedFat 13.4, Cholesterol 157.8, Sodium 11750.1, Carbohydrate 234.2, Fiber 15.3, Sugar 11.4, Protein 86.9
HEALTHY KID FRIENDLY CHICKEN OR TURKEY POT PIE
Make and share this Healthy Kid Friendly Chicken or Turkey Pot Pie recipe from Food.com.
Provided by Laniamartin
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375 degrees.
- Heat enough olive oil to thinly films the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add carrots and cook 5 minutes to soften.
- Set aside.
- Melt butter. Wisk in flour and mix well. Mixture will be dry. Gradually add 1 Cup stock to the saucepan. Cool 2-3 minutes until mixture begins to thicken and takes on a golden color.
- Add chicken, corn and any additional stock to achieve consistency. (Some like it soupy, some like it thicker.) Add salt to taste.
- Place Mixture in baking dish and top with pie crust. Bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly.
- **Variation: Mashed potatoes can be substituted for pie crust topping.
- **The longer you leave the chicken in the poached water to cool, the moister it will be.
Nutrition Facts : Calories 662.1, Fat 50.1, SaturatedFat 11.6, Cholesterol 18.9, Sodium 480.1, Carbohydrate 47, Fiber 4.3, Sugar 6.6, Protein 9.1
EASY TURKEY POT PIE
Thanksgiving dinner leave you feeling sluggish? Turn leftovers into our better-for-you Easy Turkey Pot Pie. Savory turkey pot pie has never been so easy to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Prepare stuffing as directed on package.
- Combine remaining ingredients in 2-qt. casserole sprayed with cooking spray; top with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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
EASY TURKEY POT PIE
This is an easy pot pie recipe that is great for using leftover turkey or chicken. You can add any vegetables that you like.
Provided by Crafty Lady 13
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Place on pie crust in an ungreased pie pan.
- In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat, mixed vegetables and shredded cheese. Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers.
- Bake in the preheated oven for 45 minutes, or until the crust is a golden brown.
- Let cool for 10 - 15 minutes before cutting.
Nutrition Facts : Calories 733.2, Fat 42.2, SaturatedFat 12.3, Cholesterol 65.1, Sodium 1260.4, Carbohydrate 54.8, Fiber 5.4, Sugar 3, Protein 32.6
TASTY TURKEY/CHICKEN POT PIE
Make and share this Tasty Turkey/Chicken Pot Pie recipe from Food.com.
Provided by Pamma Lamma
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 437.3, Fat 9.3, SaturatedFat 2.9, Cholesterol 63.1, Sodium 681.6, Carbohydrate 73.7, Fiber 7.2, Sugar 4.9, Protein 15.1
EASY TURKEY POT PIE
This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
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.
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