DAD'S LEFTOVER TURKEY POT PIE
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
LEFTOVER TURKEY POT PIE
This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.
Provided by Scott
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
- Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
- Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
- Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
- Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g
LEFTOVER TURKEY POT PIE
Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!
Categories Thanksgiving baking dinner poultry snack
Time 1h20m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
- Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
- Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you'd like.) Pour in cream. (May add frozen peas at this point if you'd like.)
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
- Pour mixture into a casserole dish or deep pie pan.
- Roll out crust so that it's about 1 inch larger than the pan you're using.
- Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
- Allow to cool for a little bit before serving.
- Serve with a large spoon.
LEFTOVER TURKEY POT PIE
Turn your holiday leftovers into our delicious Leftover Turkey Pot Pie. Leftover Turkey Pot Pie is quick and easy to prepare, so you can take it easy after the big get-together. The refrigerated pie crust and frozen vegetables really help simplify the cooking process.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. or until sauce is thickened, stirring after each min. Stir in cheese; microwave 1 min. Mix until well blended. Add turkey, mixed vegetables and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.
- Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
- Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.
Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 520 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 6 g, Protein 31 g
DEEP DISH LEFTOVER TURKEY POT PIE
You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie.
Provided by Rita1652
Categories Savory Pies
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees.
- Prepare a deep pie dish by placing a the pie crust into the dish.
- Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
- Place filling into pie dish.
- Mix leftover mashed potatoes with milk to soften.
- Spread the potatoes over the filling.
- Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.
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