EASY TURKEY POT PIE
Use leftover turkey and frozen vegetables in this easy Turkey Pot Pie recipe - it's perfect for your Thanksgiving or Christmas leftovers!
Provided by Nora from Savory Nothings
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Lightly grease a 9-inch pie plate.
- Heat oil in a large skillet over medium heat. Add vegetables and season with thyme, garlic powder, onion powder, salt and pepper. Cook until vegetables are thawed and starting to soften. Stir in chicken broth.
- In a measuring jug, whisk together milk and cornstarch, then thoroughly stir into the vegetables as well. Simmer until gravy has thickened.
- Take off the heat and stir in sour cream and butter. Fold in cooked turkey until smothered in gravy. Spread in prepared pie plate.
- On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Place on top of pie filling, crimp edges, then cut 4 slits into the pastry. Brush with oil for more shine, if you like.
- Bake pot pie in the hot oven for 20-25 minutes, until puff pastry is flaky and golden and filling is bubbly. Let sit on the counter for 10 minutes to allow the filling to thicken before scooping to serve.
INDIVIDUAL TURKEY POT PIES
These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
- Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
- Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
- Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
- Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.
Nutrition Facts : Calories 994.4 calories, Carbohydrate 70.3 g, Cholesterol 126.8 mg, Fat 64.3 g, Fiber 5.2 g, Protein 33.8 g, SaturatedFat 19.8 g, Sodium 1072.3 mg, Sugar 2.5 g
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.
PUFF PASTRY CHICKEN POT PIE
What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
- Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
- Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
- Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
- Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
- Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 620.4 calories, Carbohydrate 40 g, Cholesterol 50.7 mg, Fat 45.1 g, Fiber 3 g, Protein 14.5 g, SaturatedFat 14.8 g, Sodium 846.5 mg, Sugar 2.6 g
TURKEY POT PIE
Provided by Maria Helm Sinskey
Categories Egg Mushroom turkey Bake Sauté Thanksgiving Kid-Friendly Low Cal Dinner Pea Carrot Fall Family Reunion Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
- Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
- Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.
CHICKEN POT PIE W/ PUFF PASTRY
This recipe is a favorite in our house. Using the puff pastry makes it very quick and easy to prepare. I also use pie pastry when I don't have puff pastry on hand. I usually make this pie in a 9"x13" baking dish but when it's busy I just divide it into two 8" square dishes. Notes: If chicken breasts are frozen just boil them in water and remove skins. You can always add your harder vegetables to cook with the chicken. Cubed carrots, potatoes, etc. A great tip if you're like me and don't tend to keep cream, buttermilk or whipping cream on hand. I buy these containers and divide them into muffin tins and freeze. Then I pop them out and store them in resealable bags. Each cube is about 1/4 cup.
Provided by Biffy 62
Categories Savory Pies
Time 50m
Yield 1 9x13, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw pastry according to package directions.
- Heat butter in large saucepan. Cook onion in butter until tender-crisp.
- Add flour and seasonings, mixing until smooth.
- Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
- Stir in chicken and vegetables.
- Cool slightly. Spoon into baking dish.
- Place rolled out puff pastry on top and make slits for steam to escape.
- You can brush with egg white. (opt.).
- Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.
Nutrition Facts : Calories 977.8, Fat 65.1, SaturatedFat 24.2, Cholesterol 132.4, Sodium 718.1, Carbohydrate 61, Fiber 4, Sugar 3.6, Protein 36.6
TURKEY POT PIE WITH PUFF PASTRY CRUST
Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the pearl onions in a large bowl.
- Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
- In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
- Add in the mushrooms; stir/saute for 3 minutes or until softened.
- Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
- Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
- Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
- Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
- Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
- Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
- If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
- Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
- Brush the crust with the beaten egg.
- Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
- Let the potpie stand for 10 minutes before serving.
Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 18.7, Cholesterol 163.2, Sodium 264.6, Carbohydrate 65.4, Fiber 6.6, Sugar 7.8, Protein 40.5
LEFTOVER THANKSGIVING TURKEY POT PIE
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
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.
More about "turkey pot pie with puff pastry crust food"
TURKEY POT PIE WITH PUFF PASTRY - KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Total Time 1 hr 5 minsCategory DinnersCalories 843 per serving
- Heat oven to 400°F. Grease the inside of a 9x9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil onto the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove the aluminum foil.
- Heat butter in a large skillet over medium heat and add the onions , celery, carrots and potatoes and sauté for 5 minutes or until the vegetables are tender-crisp and slightly browned. Sprinkle the flour over all, stir and cook for another 4 minutes. Slowly stir in the broth and wine and cook until the mixture boils and thickens.
- Spoon the chicken vegetable mixture into the casserole dish with the baked crust. Top with other puff pastry sheet or strips (See Note 1) Place the casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.
TURKEY POT PIE WITH PUFF PASTRY - HEATHER'S HOMEMADE …
From heathershomemadekitchen.com
5/5 (6)Category Main CourseCuisine AmericanCalories 312 per serving
- Add the onions, carrots, celery and potatoes. Saute until the onions are translucent, about 3-4 minutes.
- Stir in the garlic, thyme, parsley, salt and pepper. Cook until the garlic is fragrant, about 1-2 minutes.
NINJA FOODI POT PIE - EASY TURKEY POT PIE - A LICENSE TO GRILL
From alicensetogrill.com
Reviews 2Calories 414 per servingCategory Ninja Foodi Recipes
- Sauté the veggies. Turn your Ninja Foodi to saute mode on medium to high heat. Throw in your butter and once it melts, add the onions, carrots, celery, thyme, garlic, mushrooms, salt, and pepper. Allow the veggies to cook for 5 minutes or until the onions start to turn translucent.
- Add the turkey and potatoes. Now you can add the turkey (or chicken) along with the potatoes and the chicken broth. Sauté for another 5 minutes.
- Pressure cook. Turn your Ninja Foodi to pressure mode, secure the pressure lid, and set the pressure release valve to "seal". Cook for 10 minutes on high. Then you can immediately release the pressure.
- Thicken. Add in the flour and cream to the pot pie filling. It should thicken up after just a couple of minutes.
PUFF PASTRY TURKEY POT PIE - NUTMEG NANNY
From nutmegnanny.com
Reviews 24Category Main CourseServings 4Total Time 1 hr 30 mins
PUFF PASTRY TURKEY POT PIE - BAKED
From baked-theblog.com
4.7/5 (13)Total Time 1 hr 48 minsCategory Pies And TartsCalories 252 per serving
- Melt the butter in a medium-large pot over medium-low heat. Add the diced carrot, onion, celery, and potato. Cook the vegetables, stirring occasionally until soft, about 5 to 6 minutes. If the vegetables begin to brown, reduce the heat.
- Sprinkle the flour into the pot and stir the vegetables to coat. Continue to cook the vegetables for 1 to 2 minutes, or until the flour turns slightly golden in colour and begins to brown on the bottom of the pot.
- Add the chicken stock, milk, salt, and pepper. Scrape up any stuck-on bits of browned flour from the bottom of the pot. Increase the heat to medium-high and cook the mixture until thick, about 3 to 4 minutes. Stir often to prevent burning.
- Remove the pot from the heat and add the turkey, peas, and herbs. Stir well to combine. Pour the turkey filling into a 9 or 10-inch (23 or 25-½ cm) deep dish pie plate. Smooth the turkey filling evenly into the dish and set it aside to cool slightly, about 10 to 15 minutes.
AN EASY HOMEMADE TURKEY POT PIE RECIPE MADE WITH LEFTOVER ...
From thedeliciousspoon.com
5/5 (3)Total Time 1 hr 15 minsCategory Dinner, LunchCalories 1495 per serving
- Over medium heat in a large pan add butter and onions and sautee until the onions become translucent
- Add flour, salt, pepper, celery seed or tops, onion powder, Italian seasoning and combine to form a thick paste-like mixture called a roux.
PUFF PASTRY POT PIE WITH LEFTOVER TURKEY - THE BUSY BAKER
From thebusybaker.ca
5/5 (2)Calories 438 per servingCategory Dinner, Main Course
- Heat a large oven-proof skillet (enamelled cast iron is best) over medium heat and add the butter.
TURKEY POT PIE – TURKEY LEFTOVER RECIPES - COOKING JOURNEY ...
From cookingjourneyblog.com
Ratings 6Calories 437 per servingCategory Main Course, Side Dish, Snack
CREAMY TURKEY POT PIE WITH PUFF PASTRY CRUST - CARNALDISH
From carnaldish.com
Servings 6Total Time 1 hr 25 minsEstimated Reading Time 7 mins
- Heat butter and olive oil in a large heavy bottom pot, over medium heat until the butter is melted and nearly stops foaming. Add the hamhock, onions, celery, and carrots. Season with 1/2 teaspoon of freshly ground black pepper, a tiny pinch of red pepper flake, cayenne, and grey sea salt to the vegetables. Stir with a wooden spoon and cook the vegetables down until they begin to release their juices and the onions become translucent, about 7-10 minutes. Turn the hamhock over to heat thru the other side. If the vegetables are sticking to the bottom of the pan, add another tablespoon of oil and adjust the heat if necessary. Add the mushrooms, potatoes and fresh herbs stirring to combine, about another 7-10 minutes, or until potatoes are met with little resistance when pierced with a toothpick. The liquid from the vegetables that were in the bottom of the pan earlier should be nearly soaked up by the potatoes and mushrooms, and there should be light brown bits forming at the bottom of the
- Meanwhile, unfold the thawed puff pastry, lightly flour and gently roll out just slightly to help seal the folded edges. Cut or shape the puff pastry however you’d like (SEE NOTE BELOW).
ROASTED TURKEY POT PIE - PUFF PASTRY
From puffpastry.com
Servings 6Total Time 1 hr 35 minsEstimated Reading Time 2 mins
SAVORY HERB-CRUSTED TURKEY POT PIE - PUFF PASTRY
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TURKEY POT PIE WITH PUFF PASTRY LATTICE CRUST - UMAMI GIRL
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4.7/5 (3)Total Time 1 hr 5 minsCategory TurkeyCalories 199 per serving
- Add shallot, carrots, celery, and mushrooms. Cook, stirring from time to time, until softened, about 5 minutes.
- Add flour and cook, stirring constantly, for one minute. Ensure that flour coats all vegetables somewhat evenly.
TURKEY POT PIE WITH A PUFF PASTRY CRUST - FIXED ON FRESH
From fixedonfresh.com
Cuisine AmericanCategory Main CourseServings 6Calories 440 per serving
- In a large pot, melt the butter or ghee. Add the garlic, potatoes, carrots, onion, celery, and thyme to the pot and sauté until the vegetables have softened, about 4 minutes.
- Pour the filling into a 9-inch pie dish (a deeper one is best, one that accommodates about 1.5 qt).
TURKEY POT PIES WITH PUFF PASTRY
From canadiancookingadventures.com
Cuisine CanadianTotal Time 2 hrsCategory Christmas & ThanksgivingCalories 801 per serving
- Start by making the puff pastry, to do this you will want to simply place 2 1/2 cups of flour into a large mixing bowl. Then you will want to take a grater and grate roughly 10 tbsp of frozen butter into the flour bowl, then in a small cup place 12 tbsp of "ice cold water" and stir in 1 tbsp of lemon juice to combine.
- Slowly add in the water and stir the flour mixture with a spatula till all the water is in the bowl. Then with your hands, mix everything together. Your wanting a soft dough.
- Form the dough into a ball, then place on a lightly floured surface. Flatten the dough some and cover with saran wrap before placing in the fridge to chill, anywhere from 1 to 3 hours.
- Then make the pie filling, add the chopped leftover turkey, chopped onion and 1 more tbsp of butter into a large frying pan. Saute till the onion has become tender.
EASY TURKEY POT PIE - PINCH AND SWIRL
From pinchandswirl.com
Ratings 8Calories 490 per servingCategory Main Course
- Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
- Meanwhile, make a roux: heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste.
LEFTOVER TURKEY POT PIE RECIPE - JESSICA GAVIN
From jessicagavin.com
4.1/5 (25)Total Time 1 hr 10 minsCategory EntreeCalories 420 per serving
- Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, no longer than 40 minutes. Refrigerate and cover with plastic wrap if defrosting beyond that time. Meanwhile, prepare the turkey pot pie filling.
- Add the onions, carrots, celery, garlic, thyme, and rosemary. Sauté until onions are tender and translucent, 3 minutes.
TURKEY POT PIE WITH PUFF PASTRY - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
4.5/5 (4)Total Time 1 hr 10 minsCategory Dinner RecipesCalories 261 per serving
- Preheat the oven to 375°F, and lightly grease a 2.5-quart baking dish. Set aside. Remove the pastry sheet from the freezer, and allow to thaw slightly for easy handling.
- Heat a large skillet over medium heat. Add the butter, onion, and mixed vegetables. Cook for 4 to 5 minutes until the onions begin to soften, then add the garlic and thyme. Cook for an additional 30 seconds, then add the flour.
- Cook the flour for an additional 2 to 3 minutes, then slowly whisk in the chicken broth and milk. Taste, and season with salt and pepper. Continue to stir until slightly thickened, then add the turkey.
- Transfer the mixture into the prepared baking dish. Roll out the puff pastry on a lightly floured surface just enough to remove creases.
TURKEY POT PIE RECIPE - CHOWHOUND FOOD COMMUNITY
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5/5 (3)Total Time 1 hr 10 minsCategory Main DishCalories 135 per serving
TURKEY POT PIE - LIVING LOU
From livinglou.com
4.5/5 (4)Estimated Reading Time 4 minsServings 6Calories 1633 per serving
- Heat 1 tbsp butter in a medium saute pan over medium heat. Add onion, carrots and parsnip and cook for 3 minutes. Add peas and 1/4 tsp of salt. Cook for another minute. Add vegetables to turkey in pie plate and wipe pan clean.
- Add remaining butter and melt. Add flour in one addition, whisking constantly, cook roux until smooth, about 2 minutes. Add broth in two additions, whisking constantly. Add half and half, continue to whisk.
- Cook liquid for 6-7 minutes, whisking constantly until thickened. Add dried thyme and remaining 1/4 tsp of salt. Cook for another minute.
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5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 990 per serving
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Estimated Reading Time 2 mins
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