Simple Turkey Pot Pie Food

EASY TURKEY POT PIE

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

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.

FAST AND EASY TURKEY POT PIE

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.

DAD'S LEFTOVER TURKEY POT PIE

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.

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.

EASY TURKEY POT PIE

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.

EASY TURKEY POT PIE

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.