LEFT-OVER TURKEY POT PIE
This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.
Provided by michelle_cows
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h26m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
- Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g
TURKEY AND VEGGIE ALFREDO POT PIE
Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
- Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
- Bake 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g
TURKEY AND VEGETABLE HAND PIES
Ground turkey, carrots, and green beans-with a little cream -conjure pot pie; a food processor brings the dough together quickly. These hand pies are a surefire pick-me-up when you're on the go; the recipe is from Heidi Park, of New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h20m
Yield Makes 4
Number Of Ingredients 12
Steps:
- In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
- Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
- Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.
GRANDMA CARLSON'S TURKEY POT PIE
This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.
Provided by WisconsinSweets
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
- Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g
TURKEY-VEGETABLE POT PIE
Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
- In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
- Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
- Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg
TURKEY-AND-VEGETABLE PIE
Make and share this Turkey-and-Vegetable Pie recipe from Food.com.
Provided by RecipeNut
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in large skillet or Dutch oven.
- Add onions and celery; cook, covered 10 minutes, remove from heat.
- Stir in flour, salt, pepper and thyme until well combined.
- Gradually add broth and milk.
- Add corn or peas, turkey and potato.
- Bring to boiling, stirring constantly.
- reduce heat, simmer, stirring occasionally, 10 minutes.
- Turn into a 2-quart shallow baking dish.
- Preheat oven to 400°F.
- Make pastry.
- Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
- Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
- Make several slits in top for steam vents.
- Beat egg yolk with water; brush over pastry.
- Bake 30 minutes or until crust is deep golden.
- NOTE: Use leftover turkey from roast turkey.
Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 2.8, Cholesterol 32.6, Sodium 473.3, Carbohydrate 23.6, Fiber 3.6, Sugar 3.6, Protein 5.9
FAST AND EASY TURKEY POT PIE
This pie is super fast and easy to make with leftover turkey.
Provided by KatieIng
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g
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4/5 (215)Total Time 1 hr 5 minsCategory EntreeCalories 530 per serving
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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