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
This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!
Provided by debbiec
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 457.6, Fat 24.7, SaturatedFat 8.1, Cholesterol 49.8, Sodium 687.8, Carbohydrate 41.4, Fiber 3.4, Sugar 2.6, Protein 17.2
TURKEY POT PIE AND GRAVY
I used to love frozen pot pies. This recipe is something I put together one day on the spur of the moment. I had some ground turkey that I needed to use up so this is what I came up with. My husband said that I don't need to buy any more frozen pies ever again; this one is the best! You may want to adjust the amount of seasonings to your taste.
Provided by Marsha D.
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Set out pie shells.
- In a medium to large skillet, add oil, minced garlic and ground turkey.
- Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
- Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
- Brown completely; drain if necessary.
- Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
- Add 1/4 cup water around the pie.
- Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
- Bake in oven for 30 to 45 minutes or until crust turns brown.
- Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
- NOTE: you can season the soup with any seasonings you want or just leave as is.
- Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.
Nutrition Facts : Calories 519.7, Fat 32.6, SaturatedFat 7.3, Cholesterol 74.8, Sodium 1196.8, Carbohydrate 36.3, Fiber 2.7, Sugar 2.8, Protein 20
CHICKEN POT PIE BUBBLE BREAD BAKE
They love chicken pot pie. They love bubble bread. So it makes sense that this golden brown, biscuit-topped entrée would be a dinnertime winner, no?
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cut biscuits into quarters; place in even layer in 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
- Combine vegetables and gravy; spoon over chicken.
- Bake 20 min. Top with cheese; bake 15 min. or until biscuits are golden brown and cheese is melted.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 740 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 18 g
TURKEY POT PIE!
Comfort food with mushrooms, onions, carrots, celery, potatoes, and lots of LOVE! I did make this in a deep pie dish. If you don't have one use a regular one but place a cookie sheet under to catch any drippings while baking.
Provided by Rita1652
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 416.6, Fat 26, SaturatedFat 8.7, Cholesterol 15.3, Sodium 388.7, Carbohydrate 40.6, Fiber 4.4, Sugar 3, Protein 6.4
TURKEY POT PIE BUBBLE BAKE
Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges.
Provided by Cathy
Categories Turkey Pot Pie
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 50.4 g, Cholesterol 81.9 mg, Fat 22 g, Fiber 4.7 g, Protein 35.6 g, SaturatedFat 8.7 g, Sodium 1127.6 mg, Sugar 7.5 g
TURKEY POT PIE BUBBLE BAKE
Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges.
Provided by Cathy
Categories Turkey Pot Pie
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 50.4 g, Cholesterol 81.9 mg, Fat 22 g, Fiber 4.7 g, Protein 35.6 g, SaturatedFat 8.7 g, Sodium 1127.6 mg, Sugar 7.5 g
TURKEY POT PIE BUBBLE BAKE
Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges.
Provided by Cathy
Categories Turkey Pot Pie
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 50.4 g, Cholesterol 81.9 mg, Fat 22 g, Fiber 4.7 g, Protein 35.6 g, SaturatedFat 8.7 g, Sodium 1127.6 mg, Sugar 7.5 g
More about "turkey pot pie bubble bake food"
SUPER EASY BUBBLE UP TURKEY POT PIE - RECIPE DIARIES
From recipe-diaries.com
Cuisine AmericanTotal Time 25 minsCategory EasyCalories 458 per serving
- In a large bowl, stir together 2 cups shredded or chopped cooked turkey breast and 1 can cream of chicken soup. Add 1 cups frozen vegetables and 1 cup shredded Cheddar cheese; mix until combined. Pour into baking dish (8×8); spread in even layer.
- Separate 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated butter biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over turkey mixture.
- Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
TURKEY POT PIE BUBBLE BAKE - REVIEW BY SHANLEE
From allrecipes.com
5/5 Author Shanlee
TURKEY POT PIE - THE LITTLE POTATO COMPANY
From littlepotatoes.com
RECIPES/TURKEY-POT-PIE-BUBBLE-BAKE.JSON AT MASTER · …
From github.com
TURKEY POT PIE WITH LEFTOVERS RECIPE - FOOD.COM
From food.com
TURKEY POT PIE BUBBLE BAKE - ALLRECIPES.COM RECIPE
From crecipe.com
EASY TURKEY POT PIE RECIPE - RECIPES.NET
From recipes.net
TURKEY POT PIE BUBBLE BAKE PHOTOS RECIPE
From crecipe.com
CHEESEBURGER POT PIE RECIPE - RECIPES.NET
From recipes.net
TURKEY POT PIE BUBBLE BAKE - TURKEY POT PIE RECIPES
From worldrecipes.org
TURKEY POT PIE BUBBLE BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY MOCK TURKEY POT PIE - TURKEY POT PIE RECIPES
From worldrecipes.org
TURKEY POT PIE BUBBLE BAKE | RECIPE | LEFTOVER TURKEY RECIPES, …
From pinterest.com
BEST COOKING BUTTER RECIPES: TURKEY POT PIE BUBBLE BAKE
From worldbestbutterrecipe.blogspot.com
TURKEY POT PIE - CANADIAN TURKEY
From canadianturkey.ca
EASY CHICKEN BUBBLE BAKE | MRFOOD.COM
From mrfood.com
TURKEY POT PIE BUBBLE BAKE SO TASTY
From iluvuue-ihateuue-imissuue.blogspot.com
TURKEY POT PIE BUBBLE BAKE - LUNCH RECIPES
From fooddiez.com
TURKEY POT PIE RECIPE - BBC FOOD
From bbc.co.uk
EASY TURKEY POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
TURKEY POT PIE BUBBLE BAKE - REVIEW BY PJDANIELS
From allrecipes.com
TURKEY POT PIE (CRUSTLESS) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
TURKEY POT PIE {GREAT FOR LEFTOVER TURKEY!} - SPEND WITH PENNIES
From spendwithpennies.com
TURKEY POT PIE | CANADIAN LIVING
From canadianliving.com
ULTIMATE TURKEY POT PIE - TURKEY POT PIE RECIPES
From worldrecipes.org
THE BEST RECIPES: TURKEY POT PIE BUBBLE BAKE
From recipes4bestrecipes.blogspot.com
TURKEY POT PIE BUBBLE BAKE | RECIPE | TURKEY POT PIE, TURKEY POT ...
From pinterest.ca
CREAMY TURKEY CASSEROLE POT PIE RECIPE - RECIPES.NET
From recipes.net
TURKEY POT PIE - APPETITE TO PLAY
From appetitetoplay.com
LEFTOVER TURKEY POT PIE - TURKEY POT PIE RECIPES
From worldrecipes.org
PERFECT POT PIE - TURKEY POT PIE RECIPES
From worldrecipes.org
FRINKFOOD - TURKEY POT PIE BUBBLE BAKE
From frinkfood.com
CHICKEN POT PIE BUBBLE-UP BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
BUBBLE-UP BAKE DINNERS - PILLSBURY.COM
From pillsbury.com
TURKEY POT PIE – GREAT TASTES OF MANITOBA
From greattastesmb.ca
TURKEY POT PIE BUBBLE BAKE | RECIPE | POT PIES RECIPES, TURKEY POT …
From pinterest.com
TURKEY POT PIE BUBBLE BAKE | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love