Just Another Turkey Pot Pie Food

INDIVIDUAL TURKEY POTPIES

Steps:

• In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

LEFTOVER TURKEY POT PIE RECIPE BY TASTY

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!

SOUTHERN STYLE TURKEY POT PIE

Steps:

• Preheat oven to 350.
• In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med.
• Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits.
• Bake for 20 mins or until biscuits are golden brown.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

TURKEY POT PIE

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.