Crustless Turkey Pot Pie Recipes

CRUSTLESS TURKEY POT PIE

Steps:

• Preheat oven to 350ºF. Cook and stir onions and red peppers in 1 Tbsp. margarine. Add to combined turkey, peas and carrots, sour cream, dressing, tarragon and black pepper; mix well. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray.
• Melt 1 tsp. margarine in small skillet. Add Parmesan cheese and bread crumbs; cook and stir 3 min. or until lightly browned. Sprinkle over turkey mixture.
• Bake 30 min. or until heated through.

TURKEY POT PIE (CRUSTLESS)

Steps:

• Preheat over to 425 degrees.
• Saute chopped white onion and the garlic in the olive oil until softened. Add the flour and bring the mixture to a bubble. Add the milk and the vegetable broth. Stir continually until the mixture comes to a boil.
• Add your choice of raw vegetables - carrots and celery work best. Canned peas are also an alternative.
• Add the cooked potatoes (bring to boil before adding).
• Add the cooked turkey breast meat. After it reaches a boil, transfer to two pie tins and place in the oven. Cook for 30 minutes.

TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Serving suggestion: Serve the pie with a bagged green salad.

TURKEY POT PIE

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.

ULTIMATE TURKEY POT PIE

Steps:

• To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
• Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
• Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.

BISQUICK'S EASY TURKEY POT PIE

Steps:

• Heat oven to 375ºF.
• (350ºF. for glass pan).
• Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
• Boil and stir 1 minute.
• Spread in ungreased rectangular pan, 13x9x2-in.
• Stir remaining ingredients until blended.
• Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

GRANDMA CARLSON'S TURKEY POT PIE

Steps:

• In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
• Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
• Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

TURKEY POT PIE

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.

FAST AND EASY TURKEY POT PIE

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.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

MAKE-AHEAD TURKEY POTPIE

Steps:

• Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates., Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies., Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving., To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.