Thanksgiving Turkey Pot Pie Food

EASY LEFTOVER TURKEY POT PIE

Steps:

• Melt the butter in a small saucepan over medium heat. Once butter is melted, whisk in flour until smooth. Slowly pour in the chicken broth and whisk until the sauce has thickened. Add the milk, salt, and pepper and whisk until the sauce is bubbling and thick enough to coat the back of the spoon.
• To assemble the pie: Press one of the pie crusts into the bottom and sides of a 9 inch pie plate. Spread the cooked turkey or chicken on the base and top with the mixed vegetables. Pour the gravy over the top of the chicken and vegetables. Place the top crust over the pie. Trim and crimp the edges of the crust together. Using a paring knife cut slits across the top of the pie.
• Bake the pot pie at 375 degrees F for 40 minutes or until the crust is golden brown and the filling is bubbling. Let pie cool for 10 minutes before serving.

THANKSGIVING TURKEY POT PIE

Steps:

• 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
• 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.

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 AND STUFFING POT PIE

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 10-inch circle.
• Cover with plastic wrap and let rest.
• Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• Place peas, carrots, corn and celery in a bowl.
• Cover and microwave for 3 minutes.
• Drain and set aside.
• Melt butter in a skillet.
• Add onion and cook until onion is slightly clear.
• Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
• Slowly whisk in chicken broth and milk until mixture is thick and simmering.
• Remove from heat. Fold in drained vegetables and turkey until well combined.
• Spoon the mixture onto the stuffing crust.
• Remove plastic wrap from dough and place dough on top of the filled pie.
• Lightly tuck dough under the edge of the pie plate.
• Cut several small slits into the crust to release steam.
• Bake at 375°F 15 minutes or until dough is golden brown.
• Cover with foil and bake an additional 15 minutes.
• *See rhodesbread.com for Savory Sausage Stuffing recipe.

TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

EASY LEFTOVER THANKSGIVING TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
• In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
• Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.

BISQUICK TURKEY POT PIE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a large pot over medium-high heat, cook the chicken soup, broth, turkey, and mixed vegetables, stirring constantly. Bring it to a boil and stir for 1 minute.
• Pour the soup mixture into a 13x9x2-inch.
• Whisk together the Bisquick, poultry seasoning, and milk until well-combined.
• Pour the Bisquick mixture over the soup mix.
• Bake for 30 minutes or until the crust turns light brown. Serve and enjoy!

LEFTOVER THANKSGIVING TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

THANKSGIVING POT PIE

Steps:

• Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
• Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
• Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
• Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
• Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.

PATCHWORK PUFF PASTRY TURKEY POT PIE

Steps:

• Unfold 1 puff pastry sheet onto a lightly floured surface. With a sharp knife, cut along the 2 line folds to create 3 strips. Cut each strip into 4 equal squares. Repeat the process with remaining puff pastry sheet. Place squares on a parchment paper-lined baking sheet and refrigerate while preparing the filling.
• Melt butter in a large skillet with high sides over medium heat. Add mushrooms, shallot, garlic, salt, and pepper. Saute until mushrooms are browned and tender, about 8 minutes. Add sherry and simmer 2 minutes to cook off alcohol.
• While mushrooms cook, in a bowl, whisk together chicken broth, milk, and flour. Pour broth mixture into the mushrooms, add herbs, and stir to blend. Bring to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
• Stir in turkey and green beans and taste for seasoning. Add salt and pepper if needed.
• Coat a 2 ½- to 3-quart baking dish with cooking spray. Spoon filling into dish and let cool while the oven preheats. (Cooling the filling will help the puff pastry rise more.)
• Preheat oven to 400°. Starting at the outside edge, arrange puff pastry squares over the cooled filling, overlapping the squares somewhat in a shingle pattern and making concentric circles. If you have any squares leftover, leave them on the baking sheet; they can be baked to serve with the pot pie.
• In a small bowl, whisk together egg yolk and 2 teaspoons water. Carefully brush egg wash on puff pastry squares, including any leftover squares.
• Bake pot pie until the pastry is puffed and deep golden and the filling is bubbling, 35-45 minutes. At the same time, bake any remaining puff pastry squares until browned and puffed, 15-20 minutes. If the top of the pot pie begins to brown too much before the pot pie is hot to the center (about 190° on an instant-read thermometer), shield it with aluminum foil during the last 10-15 minutes of baking.
• Scatter additional herbs over the pot pie if you like, and serve with extra puff pastry squares.