TURKEY MUSHROOM POT PIE
Turkey mushroom pot pie is a delicious way to use up leftover turkey!
Provided by Annalise
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add flour and stir until vegetables are coated.
- Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
- Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened.
- Remove from heat and stir in cooked turkey.
- Add mixture to a 9 inch pie plate and top with pie crust. Crimp edges and brush with egg wash, if using. (See note.)
- Bake until crust is golden and filling is bubbling, about 30-35 minutes.
Nutrition Facts : Calories 395 kcal, Carbohydrate 19 g, Protein 47 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 913 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TURKEY & MUSHROOM POT PIES
It doesn't get much more comforting than the classic British pie - add streaky bacon and thyme and serve in individually portioned dishes
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
- Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.
- Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.
Nutrition Facts : Calories 882 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 3.1 milligram of sodium
TURKEY AND MUSHROOM POTPIES
I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 701mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
MUSHROOM POTPIE
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don't suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
IMPOSSIBLY EASY MUSHROOM-SWISS TURKEY BURGER PIE
Fix up family dinner in 40 minutes with this Impossibly Easy pie recipe featuring one of our favorite better-together flavor combos: mushrooms and Swiss cheese. This meal in a pie plate takes inspiration from the beloved Impossibly Easy Cheeseburger Pie. Just like the original, it delivers on burger flavor in a big way, while actually using lower-calorie ground turkey instead of ground beef. A bit of Montreal seasoning boosts the grilled-burger flavor and the savory, melty combo of mushrooms and Swiss cheese take it to the next level. Make room in your dinner rotation for this surefire and surprisingly low-cal weeknight winner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook turkey, mushrooms and green onions over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Stir in seasoning, and spoon into pie plate. Sprinkle with 1/2 cup of the cheese.
- In small bowl, stir Bisquick™ mix, milk and eggs with fork or whisk until blended. Pour into pie plate.
- Bake 22 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes. Sprinkle with more green onions, if desired.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
TURKEY POTPIE
No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. "The Oxford Companion to Food" speculates that the English word may come from the word "magpie," because magpies collect random items in the way a pie often houses varied ingredients. It's appropriate, then, that this pie is here to accommodate your Thanksgiving leftovers: turkey, of course, but also leftover roasted squash or sautéed mushrooms in place of peas, chop up half a rutabaga instead of carrot and celery, or a stray leek or shallot instead of onion. Any fresh soft herbs can go in the biscuit topping. For an even simpler version, use canned biscuits arranged on top of the filling as the crust, or defrosted puff pastry with a vent cut in the middle. For a more assertive flavor, use the larger amount of mustard.
Provided by Sarah DiGregorio
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the biscuit dough: In a large bowl, combine the flour, baking powder and salt. Add the cold chunks of butter and toss to coat. Using your fingers, pinch, smear and squeeze the butter into the flour until the butter pieces are the size of a penny or the size of a pea. There's no need for perfection, but the butter should be evenly distributed throughout the flour, and each butter bit should be coated in flour. Stir in the chives and herbs. Pour the buttermilk into the mixture and mix it briefly and gently with a fork, just until a shaggy dough forms. Cover and put the dough in the refrigerator while you make the filling.
- Make the filling: Heat the oven to 400 degrees. In an oven-safe 10-inch skillet, melt the butter over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent and shrunken, 6 to 8 minutes. Add the garlic, carrot and celery, and cook, stirring, until fragrant and slightly softened, about 3 minutes. Add the flour and the onion powder, and cook, stirring constantly, until the flour is completely incorporated with the vegetables, about 1 minute. Whisk in the chicken broth, mustard, Worcestershire and lemon juice, and cook, whisking, until the mixture comes to a bubble. Let it cook, whisking once or twice, until it thickens to lightly coat the back of a spoon, about 2 minutes. Stir in the turkey and the peas. Season generously with black pepper; taste and season with additional salt if desired. Remove pan from the heat.
- Evenly scatter the biscuit dough over the top of the filling, in golfball-size clumps. (Don't press or roll the dough into neat balls, which can make the biscuits tough.) Put the skillet on a foil-lined sheet pan to catch any drips and bake in the oven until the filling is bubbling and the biscuits are lightly browned, 35 minutes. (If using canned biscuits or puff pastry, the cook time will be closer to 25 minutes. Check the package directions for a guide.)
TURKEY POT PIE SOUP
This was an accidental creation using leftover Thanksgiving turkey. It is hearty, creamy, and loaded with chunks of dark and white meat turkey and mixed vegetables. Serve with croutons, parsley, and a sprinkle of shredded Swiss cheese on top.
Provided by Kristin Licavoli
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
- Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
- Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
- Add roux to the stockpot and stir until just combined.
Nutrition Facts : Calories 730.5 calories, Carbohydrate 32.3 g, Cholesterol 183.6 mg, Fat 58.4 g, Fiber 3.9 g, Protein 21.3 g, SaturatedFat 31.3 g, Sodium 1124.4 mg, Sugar 3.9 g
ULTIMATE TURKEY POT PIE
This Ultimate Turkey Pot Pie turns a beautiful golden brown and is filled with absolute goodness. As a matter of fact, it's so good you'll slap your momma!!
Provided by cookthekitchen
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 2h35m
Yield 10
Number Of Ingredients 21
Steps:
- To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
- Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
- Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 588.8 calories, Carbohydrate 52.3 g, Cholesterol 109.2 mg, Fat 32 g, Fiber 3.3 g, Protein 20.5 g, SaturatedFat 19.3 g, Sodium 411.2 mg, Sugar 2.5 g
EASY TURKEY POT PIE
This is an easy pot pie recipe that is great for using leftover turkey or chicken. You can add any vegetables that you like.
Provided by Crafty Lady 13
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 733.2, Fat 42.2, SaturatedFat 12.3, Cholesterol 65.1, Sodium 1260.4, Carbohydrate 54.8, Fiber 5.4, Sugar 3, Protein 32.6
TURKEY POT PIE
a friend told me this recipe, to do something different with my leftover turkey, my family LOVES it!
Provided by Cathy Duncan
Categories Savory Pies
Time 1h10m
Yield 1 pie, 4-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 564.8, Fat 31.3, SaturatedFat 6.2, Cholesterol 38.7, Sodium 1479.3, Carbohydrate 53, Fiber 4.2, Sugar 2, Protein 18.7
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TURKEY AND MUSHROOM POTPIE RECIPE - DIANA STURGIS
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- Butter a 13-by-9-by-2-inch baking dish. In a saucepan, combine the turkey stock, potatoes, thyme and a large pinch of salt and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the white mushrooms, season with salt and pepper and sauté over moderately high heat until golden, about 5 minutes. Transfer to a bowl. Repeat the process with 1 more tablespoon each of the butter and oil and the shiitakes. Add to the white mushrooms.
- Melt the remaining 1 tablespoon of butter in the remaining 1/2 tablespoon of oil. Add the onion and prosciutto and sauté over moderately high heat until the onion softens, about 5 minutes. Remove from the heat and add the mushrooms.
- Strain the turkey stock into the skillet. Add the flour mixture and bring to a boil over moderate heat, stirring constantly. Add the turkey, potatoes and parsley and season with salt and pepper. Spread the mixture in the baking dish and let cool.
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