Chicken Or Turkey Pot Pie Recipes

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EASY CHICKEN OR TURKEY POT PIE



Easy Chicken or Turkey Pot Pie image

For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium carrot, peeled and sliced
1 stalk celery, chopped
1 medium onion, finely chopped
1/2-3/4 teaspoon dried thyme
1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
1 tablespoon fresh minced garlic
1 teaspoon ground black pepper
3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 1/2 cups cubed cooked chicken (or turkey)
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 1/2 cups frozen cut green beans, cooked and drained
salt (to taste) (optional)
1 (9 inch) pastry for double-crust deep dish pie

Steps:

  • In a large skillet melt butter over medium heat.
  • Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
  • Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
  • Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
  • To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
  • Line the bottom of the pie plate with pastry.
  • Add in the chicken or turkey mixture.
  • Place the remaining pastry on top; seal and flute.
  • Slice a couple of slits on top to allow steam to escape.
  • Brush lightly with table cream or milk.
  • Cover the edges loosley with foil.
  • Place the pie plate on a baking sheet.
  • Bake bottom-oven rack for 55-60 minutes or until golden brown.

Nutrition Facts : Calories 532.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 62.4, Sodium 847.5, Carbohydrate 40.5, Fiber 4.5, Sugar 3.5, Protein 22.4

CHICKEN AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING



Chicken and Turkey Pot Pie with Pepper Biscuit Topping image

Provided by Sandra Lee

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 10

2 small red potatoes, cubed
16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
1 cup frozen chopped onions
1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)
1 pound boneless turkey breast, cut into bite size pieces
2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)
2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)
16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)
1 tablespoon butter, melted
3/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
  • In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
  • Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

CHICKEN/TURKEY POT PIE



Chicken/Turkey Pot Pie image

Make and share this Chicken/Turkey Pot Pie recipe from Food.com.

Provided by Heidi Swanson

Categories     Savory Pies

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 pillsbury refrigerated pie crusts
1/3 cup margarine or 1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2-3 cups shredded cooked chicken or 2 1/2-3 cups cooked turkey
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat oven to 425.
  • Prepare pie crust for a two-crust pie.
  • In a medium saucepan, melt margarine over medium heat.
  • Add onion; cook two minutes or until tender.
  • Stir in flour, salt and pepper until well blended.
  • Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  • Add chicken and mixed vegetables, remove from heat.
  • Spoon chicken mixture into crust-lined pan.
  • Top with second crust and flute; cut slits in several places.
  • Bake at 425 for 30-40 minutes or until crust is golden brown.
  • Let stand 5 minutes before serving.

TURKEY POT PIE



Turkey Pot Pie image

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.

Provided by Charlotte

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 ½ cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  • Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. 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. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

CHICKEN OR TURKEY PIE



Chicken or Turkey Pie image

This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

FILLING:
2 celery ribs, diced
2 medium carrots, diced
1 small onion, minced
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 cups cooked cubed chicken or turkey
CRUST:
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
3 tablespoons cold butter
1/2 cup whole milk
2 cups shredded cheddar cheese

Steps:

  • In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in mushroom soup and chicken. Spoon mixture into a greased 13x9-in. baking dish; set aside. , For crust, combine the flour, baking powder and salt. Cut in butter until mixture resembles course crumbs. Add milk and mix to form soft dough. , Roll out into a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Cut into 1/2-in. slices and place on chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until crust is lightly browned.

Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 1218mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

FAST AND EASY TURKEY POT PIE



Fast and Easy Turkey Pot Pie image

This pie is super fast and easy to make with leftover turkey.

Provided by KatieIng

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 (15 ounce) package pastry for a 9 inch double crust pie
2 cups cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon seasoned salt
1 teaspoon seasoned pepper blend
½ cup shredded Cheddar cheese
1 (16 ounce) package frozen mixed vegetables, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
  • In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g

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