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 BISCUIT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
- Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
- Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
- Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.
NEXT LEVEL TURKEY & HAM PIE
Use up the Christmas leftovers to make this hearty, deep-filled turkey and ham pie. You could use shop-bought pastry but nothing beats homemade
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h55m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
- To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
- Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
- When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.
Nutrition Facts : Calories 667 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Provided by Ruth Cousineau
Categories Cheese Dairy Poultry turkey Vegetable Bake Thanksgiving Kid-Friendly Dinner Lunch Cheddar Fall Winter Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make stock:
- Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
- Make filling:
- Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
- Make biscuit crust and bake pie:
- Preheat oven to 400°F with rack in middle.
- Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
- Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
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
IMPOSSIBLY EASY TURKEY CLUB PIE
Breathe new life into leftover turkey with an easy cheese-topped dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.
- In small bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 1/2 g
More about "turkey twist pie food"
TURKEY POT PIE (EASY LEFTOVER TURKEY RECIPE) – WELL PLATED
From wellplated.com
5/5 (3)Uploaded Nov 16, 2020Category Main CoursePublished Nov 5, 2022
OUR BEST POT PIE RECIPES - FOOD NETWORK
From foodnetwork.com
TURKEY POT PIE: CLASSIC COMFORT FOOD, THIS …
From outdoorcanada.ca
"CHEATER" LEFTOVER TURKEY POT PIE - TWO …
From twohealthykitchens.com
20 BEST TURKEY POT PIE RECIPES – FOOD.COM
From food.com
TURKEY POT PIE WITH STUFFING CRUST - SKINNYTASTE
From skinnytaste.com
TURKEY POT PIE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (8)Total Time 1 hr 50 minsServings 6
HOW TO MAKE LEFTOVER THANKSGIVING TURKEY POT PIE | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
DINNER - TURKEY AND LEEK PIE BBC GOOD FOOD RECIPES
From similarrecipe.com
LEFTOVER THANKSGIVING TURKEY POT PIE WITH STUFFING CRUST
From bakedbyrachel.com
THIS TURKEY POT PIE WITH STUFFING IS THE BEST WAY TO DEAL WITH …
From thekitchn.com
EASY TURKEY POT PIE | MAKE WITH LEFTOVER TURKEY - TODAY'S DELIGHT
From todaysdelight.com
TURKEY TWIST PIE | RECIPE | BBC GOOD FOOD RECIPES, SAVORY …
From pinterest.com
20 BEST TURKEY CASSEROLE RECIPES - EASY TURKEY CASSEROLES
From thepioneerwoman.com
"THE FOOD THAT BUILT AMERICA" THANKSGIVING DINNER (TV EPISODE …
From imdb.com
TURKEY PIE RECIPES | BBC GOOD FOOD
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