TURKEY POT PIE
Great for leftover turkey during the holidays.
Provided by Holly Nilsson
Categories Dinner
Time 1h18m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
- Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
- Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.
Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving
TURKEY POT PIE MAC AND CHEESE
An epic version of mac and cheese with all of the flavors of turkey pot pie.
Provided by foodnessgracious
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Butter a 9x13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
- Cook the pasta as per the directions on the pack, drain and set aside.
- Bake the pie shell in the oven following the instructions on the package. Set aside while you make the rest of the recipe.
- In a large pan, melt the butter and add the flour.
- Whisk over a medium heat until the mixture turns slightly golden.
- Gradually start to add 1 1/2 cups of the milk whisking all of the time to avoid any lumps.
- Add the chicken broth and bring to a simmer.
- Once the sauce starts to become slightly thicker, add the salt, pepper and grated Colby cheese.
- Whisk until all of the cheese has melted and the sauce is smooth.
- Add the frozen veggies and shredded turkey and stir through.
- Add the cooked pasta and the remaining 1/2 cup of milk and turn the heat to low while you prepare the topping.
- In a bowl crush the baked pie crust with your hands trying to keep it with some larger chunks, you don't want to crush it too finely.
- Add the grated white sharp cheddar and toss together.
- Transfer the pie filling to the prepared pan and spread out evenly with a spatula.
- Sprinkle the pie topping over the filling and bake in the oven for 25 minutes.
- Serve at once.
Nutrition Facts : Calories 395 kcal, ServingSize 1 serving
TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
EASY TURKEY POT PIE
This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
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 WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
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TURKEY POT PIE (EASY LEFTOVER TURKEY RECIPE) – WELL PLATED
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5/5 (3)Calories 516 per servingCategory Main Course
- Preheat the oven to 400 degrees F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray.
- In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
- Add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Simmer for about 5 minutes, stirring frequently, until the flavors meld.
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Estimated Reading Time 4 mins
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- Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.
- Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.
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