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
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
EASY LEFTOVER THANKSGIVING TURKEY POT PIE
An easy recipe that doesn't require much time.
Provided by hotmamathatcooks
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
- In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
- Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 57.1 g, Cholesterol 50.6 mg, Fat 14 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 4.1 g, Sodium 1518.5 mg, Sugar 6.2 g
EASY TURKEY POT PIE
Bisquick Heart Smart® recipe! Cozy up to a pot pie that's in the oven in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
- In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
- Bake about 30 minutes or until light brown.
Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 0 g
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.
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
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
EASY TURKEY POT PIE
Use leftover turkey and frozen vegetables in this easy Turkey Pot Pie recipe - it's perfect for your Thanksgiving or Christmas leftovers!
Provided by Nora from Savory Nothings
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Lightly grease a 9-inch pie plate.
- Heat oil in a large skillet over medium heat. Add vegetables and season with thyme, garlic powder, onion powder, salt and pepper. Cook until vegetables are thawed and starting to soften. Stir in chicken broth.
- In a measuring jug, whisk together milk and cornstarch, then thoroughly stir into the vegetables as well. Simmer until gravy has thickened.
- Take off the heat and stir in sour cream and butter. Fold in cooked turkey until smothered in gravy. Spread in prepared pie plate.
- On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Place on top of pie filling, crimp edges, then cut 4 slits into the pastry. Brush with oil for more shine, if you like.
- Bake pot pie in the hot oven for 20-25 minutes, until puff pastry is flaky and golden and filling is bubbly. Let sit on the counter for 10 minutes to allow the filling to thicken before scooping 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
The bisquick in this recipe makes the breading so creamy and really makes the dish. I usually make it right after thanksgiving, because of all the extra leftover turkey and vegetables!
Provided by rachel ross
Categories Savory Pies
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Coat a 13x9-inch dish with melted butter
- 2. Mix the first 4 ingredients and pour into the dish
- 3. Blend together the remaining ingredients until smooth
- 4. Pour over the turkey mixture, do not stir. This is the top crust.
- 5. Bake at 350 degrees for 1 hour
EASY TURKEY POT PIE
I found this recipe in my Mom's recipe book she gave me.
Provided by Eve Peterson
Categories Savory Pies
Number Of Ingredients 5
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 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
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