Dads Leftover Turkey Pot Pie Recipes

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DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

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

Time 1h30m

Yield 12

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

DAD'S LEFTOVER TURKEY POT PIE CASSEROLE



Dad's Leftover Turkey Pot Pie Casserole image

For all the goodness of turkey pot pie without the fussy pie crust, turkey pot pie casserole is the way to go! Bits of turkey and vegetables swimming in a thick and savory sauce, all topped with balls of biscuit-like dumplings. How could you go wrong?

Provided by Amanda Rettke-iamhomesteader.com

Categories     Main Course

Time 40m

Number Of Ingredients 14

3 tablespoons olive oil
¾ cup onion, (diced)
1 ¼ cups carrots, (diced)
¾ cup celery, (sliced)
3 tablespoons all-purpose flour
3 cups chicken broth
2 ½ cups chopped turkey (white or dark meat are ne)
1 ¼ cups frozen peas
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 large egg
⅓ cup whole milk

Steps:

  • Preheat oven to 400°F.
  • In a large pot over medium heat, heat the oil until shimmering. Saute the onion, carrots, and celery until softened.
  • Stir in the flour until no lumps remain. Add in about ¼ cup of broth and stir until thick sauce forms. Add the remaining broth and bring to a boil. Reduce the heat to a simmer and allow to simmer until thickened, about 10 minutes.
  • Remove from the heat and stir in the turkey and peas. Season with salt and pepper to taste. Pour into an 8x11-inch baking pan and set aside.
  • Make the topping by whisking together the flour, baking powder, and salt.
  • In a separate small bowl, beat together the egg and milk. Pour into the flour and stir to combine. It should be a sticky dough.
  • Drop dough of about 2 to 3 tablespoons each on top of the turkey mixture. Bake for 17-19 minutes, until the topping is golden brown.

Nutrition Facts : Calories 154 kcal, ServingSize 1 serving

DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Make and share this Dad's Leftover Turkey Pot Pie recipe from Food.com.

Provided by AmyZoe

Categories     Poultry

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey, light and dark meat mixed
four unbaked 9-inch pie shell

Steps:

  • Preheat oven to 425.
  • Place the peas and carrots, green beans, and celery into a saucepan. Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.
  • Drain the vegetables in a colander set in the sink and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
  • Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of two 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 364.3, Fat 21, SaturatedFat 11.8, Cholesterol 99.6, Sodium 697.3, Carbohydrate 18.1, Fiber 3, Sugar 1.4, Protein 26.2

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