Manuels Turkey Pot Pie Food

LEFTOVER TURKEY POT PIE

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.

TURKEY POT PIE

Steps:

• Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
• Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
• Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.

DUTCH-STYLE TURKEY POT PIE

Steps:

• Make the Biscuits:
• In a large bowl, whisk together the flour, baking powder, sugar, and salt. While stirring with a wooden spoon, slowly pour the cream into the center of the bowl, and continue mixing until a dough just forms. Transfer the dough to a lightly floured work surface and roll into a 3/4-inch thick rectangle. Cut the dough into 6 large, equal-sized squares and transfer them to a parchment paper-lined baking sheet. Refrigerate until ready to use. (The biscuit may be prepared up to a day in advance.)
• Make the Filling:
• Preheat the oven to 350 degrees F.
• Place the turkey breast in large roasting pan, cover with the chicken stock, and season with salt and pepper, to taste. Roast until just cooked through and an instant-read thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to plate and let cool. Pull the turkey into small pieces and set aside.
• Transfer the chicken stock to a saucepan, bring to a boil, and reduce to 1 1/2 cups.
• Melt 2 tablespoons of the butter in a small saucepan. In another roasting pan, toss together the carrot, rutabaga, parsnip, and turnip with the butter and season with salt and pepper, to taste. Roast until browned and tender, about 35 to 40 minutes.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
• Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over medium heat. Add the flour and cook, stirring, for 5 minutes. Add the reduced chicken stock, bring to boil, lower the heat and simmer for 15 minutes.
• While the sauce is simmering, bake the biscuits until golden brown, about 15 minutes.
• Stir the cream into the sauce and return to a boil. Stir in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and parsley. Season the filling with salt and pepper, to taste. (The filling may be prepared up to 3 days in advance, and reheated before serving.)
• Divide the hot filling among 6 warmed 12-inch wide bowls. Place a biscuit in the center of each and serve immediately.

TURKEY POT PIE

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:

• Preheat oven to 425°F (220°C).
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• Cook and stir until the vegetables are soft.
• Stir in the broth.
• Bring mixture to a boil.
• Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter.
• Stir in the turkey and flour.
• Add the milk, and heat through.
• Stir the turkey mixture into the vegetable mixture, and cook until thickened.
• Cool slightly, then pour mixture into 1 unbaked pie shell.
• Cover with remaining crust.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Place on a cookie sheet.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

TURKEY POTPIE

Steps:

• Cook turkey and make stock:
• Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
• Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
• Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.
• When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
• Make pastry while stock simmers:
• Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Make filling while pastry chills:
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.
• Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
• Reheat stock in a 2- to 3-quart saucepan over moderate heat.
• Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.
• Put oven rack in middle position and preheat oven to 425°F.
• Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
• Transfer to a rack and cool slightly, about 10 minutes.

TURKEY POTPIE WITH A BISCUIT CRUST

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

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.

TURKEY POTPIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.
• Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.
• Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.

MANUEL'S TURKEY POT PIE

Steps:

• 1. Set the pie crust out at room temperature to soften (no more than 15 minutes). Preheat oven to 375°.
• 2. Chop the onion and sauté it in 1 tablespoon butter until soft. Stir the mixed vegetables into the onion, cover, and simmer until cooked through (about 5-7 minutes).
• 3. Unroll the pie crust into a large pie plate, pressing edges to the sides. Arrange chopped turkey and cooked vegetables in bottom of pie crust. Sprinkle with salt and pepper.
• 4. Make gravy according to package directions (may do this in the microwave) using 1 cup water. Stir in the cream. Pour the gravy over the turkey. NOTE: if you have leftover gravy from your dinner, use it instead. Way better than the package! Be sure to add the cream to it.
• 5. Crumble up the dressing and sprinkle it over the pie. Melt the 1/4 cup butter and drizzle over the dressing. Bake the pie about 45 minutes until crust is done and gravy bubbles up through the dressing. (May cover edges of crust with foil if it browns too quickly.) Allow to cool 5 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.

TURKEY POT PIE

Steps:

• Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside.
• In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened.
• Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool.
• Preheat the oven to 180C/350F/Gas 5.
• Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash.
• Cook for 20-25 minutes until the lid is crisp and golden-brown.

TURKEY POT PIE

Steps:

• 1. In a large skillet, melt 4 tablespoons of butter. If using raw turkey breast, add to butter and season with salt and pepper.
• 2. Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from the skillet. If using leftover turkey, skip the above steps. To the skillet add the onion, potatoes. carrots and mushrooms. Stir and cook until slightly tender. (Approximately 5 minutes) Add 2 cups of stock, thyme, rosemary and parsley. Bring to a boil, then reduce heat to low and add back into the skillet the turkey or leftover turkey. Simmer for 10 minutes. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used. Add this roux to the turkey and vegetable mixture. Add peas. Transfer to a 2 quart round baking dish.
• 3. Allow to cool completely before putting on the crust. This filling can be prepared a day ahead, cooled and covered in the refrigerator.
• 4. Preheat oven to 375 degree F. Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish. Beat egg and milk and brush around the edge of the baking dish. Top with the crust and press the pastry, crimping the edges, around the dish. Brush lightly all over with the egg mixture. Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape. Bake until the top of the pie is golden brown. (40-45 minutes) Serve immediately.

TURKEY POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over.
• In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon.
• Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely.
• Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips.
• Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray.
• Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving.

TURKEY POT PIE

Steps:

• In a bowl, combine soup, milk, parsley and thyme.
• Stir in turkey, vegetables, salt and pepper.
• Pour into a greased 11x7 baking dish.
• Crust: Mix potato flakes, flour and cheese.
• Cut in margarine until crumbly.
• Add water; toss with a fork until dough comes together.
• On floured surface, roll to fit baking dish.
• Place on top of filling; cut vents in crust.
• Brush crust with cream.
• Bake at 400° for 30 minutes, until light brown.
• You may need to cover with foil to prevent over browning.

TURKEY POT PIE!

Steps:

• Place one pie crust in a pie plate.
• Preheat oven to 425°F .
• In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
• Sauté for 5 minutes stirring frequently.
• Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
• Sprinkle the sautéed mixture with flour and stir to mix evenly.
• Add turkey stock and simmer for 5 minutes.
• Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
• Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
• Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
• Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
• Remove from oven and let rest 15 minutes before slicing.