TURKEY {CHICKEN} POT PIE
This is a great way to use up leftover Turkey or chicken you have around. It is made from scratch (sort of) and couldn't be any easier
Provided by Aubrey
Categories Main Dish
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees
- melt butter in a pot
- add onion, potato, carrot and cook 10-12 min, until tender
- stir in flour and cook for 1 min
- pour in broth and milk and simmer until thick and bubbly
- stir in chicken, peas, parsley, thyme, salt and pepper
- spray casserole dish with cooking spray
- pour mixture into casserole dish
- place pie crust on top and cut slits
- in a small bowl beat egg and add water to make an egg wash
- brush wash on crust
- put the casserole dish on a baking sheet in case of run over
- place in oven and bake for 10 min.
- check to see if crust is a nice golden brown, if so place a piece of foil on top loosely to prevent further darkening, if not check back in 10 min.
- pot pie should cook for a total of 35 min in the oven
Nutrition Facts : Calories 540 kcal, Carbohydrate 31 g, Protein 51 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 198 mg, Sodium 656 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
KITTENCAL'S TURKEY OR CHICKEN A LA KING
This is a great recipe to use up leftover turkey or chicken, I serve this over baked puff pastry shells or cooked egg noodles, Texas toast works well also, feel free to add in other veggies, if you don't care for garlic then omit and just use the mushrooms, this recipe may be doubled if desired to serve 6-8 --- you will *love* this! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
- Delicious!
Nutrition Facts : Calories 272.8, Fat 22.4, SaturatedFat 13.6, Cholesterol 69.3, Sodium 630.8, Carbohydrate 13.7, Fiber 1.3, Sugar 1.7, Protein 6.9
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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.
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
KITTENCAL'S TURKEY OR CHICKEN POT PIE
This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
- In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
- Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
- Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
- Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
- Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
- Pour the mixture into the pie shell.
- Roll one pastry over top, seal and and flute the edges as desired.
- Using a small sharp knife make 3 slits into the top of the crust.
- Place the pie onto a baking sheet.
- Bake at 425 degrees F for 10 minutes.
- Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.
Nutrition Facts : Calories 634.7, Fat 37, SaturatedFat 14.7, Cholesterol 76.3, Sodium 772.5, Carbohydrate 53, Fiber 5.8, Sugar 2.9, Protein 23.1
KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE
This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Butter a casserole dish (any size to hold crescent rolls).
- In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
- Heat just until the cheese melts (do not boil).
- For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
- Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
- Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
- Season with seasoned salt or white and black pepper to taste.
- Unroll the crescent rolls.
- Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
- Drizzle a small amount of soup mixture on the bottom of the dish.
- Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
- Bake for about 30 minutes.
Nutrition Facts : Calories 518.1, Fat 31.8, SaturatedFat 17, Cholesterol 126.4, Sodium 847.5, Carbohydrate 34.8, Fiber 2.3, Sugar 3.6, Protein 22.9
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
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