Healthy Kid Friendly Chicken Or Turkey Pot Pie Recipes

EASY TURKEY POT PIE

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.

HEALTHY CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
• Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
• Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
• Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
• Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
• Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
• Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
• Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
• Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
• Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
• Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.

HEALTHY KID FRIENDLY CHICKEN OR TURKEY POT PIE

Steps:

• Preheat oven 375 degrees.
• Heat enough olive oil to thinly films the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add carrots and cook 5 minutes to soften.
• Set aside.
• Melt butter. Wisk in flour and mix well. Mixture will be dry. Gradually add 1 Cup stock to the saucepan. Cool 2-3 minutes until mixture begins to thicken and takes on a golden color.
• Add chicken, corn and any additional stock to achieve consistency. (Some like it soupy, some like it thicker.) Add salt to taste.
• Place Mixture in baking dish and top with pie crust. Bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly.
• **Variation: Mashed potatoes can be substituted for pie crust topping.
• **The longer you leave the chicken in the poached water to cool, the moister it will be.

HEALTHY CHICKEN POT PIE

Steps:

• In a pan, heat olive oil. Sauté onion, garlic, carrots and celery until tender, about 5 minutes
• Add spices, flour and chicken broth, bring to a boil while stirring.
• Once boiling, add in milk, stirring constantly as it thickens.
• Stir in cooked chicken, frozen peas and corn.
• Pour your filling into a greased 9 inch pie plate.
• Preheat your oven to 375.
• Make your crust. This recipe only has a crust on top. Using a stand mixer or hand held mixture, beat flour, butter, salt, pepper and water until dough forms. It will be a little bit sticky.
• Roll your dough into a round ball and press flat. Place the dough on a floured surface or place between 2 sheets of wax paper and roll until it is large enough to cover your pie plate. Cover your pot pie filling with the crust and poke a hole in the center.
• Bake the pot pie at 375 for 35 mins. Allow it to cool for 5 minutes and enjoy.

LEFTOVER CHICKEN OR TURKEY POT PIE

Steps:

• Mixed together the gravy, turkey and veggies, Set aside. Prepare the pie crust. May use frozen crust, partially bake until slightly golden. Fill with the gravy mixture. Bake 375°F for 30 minutes. Top with French Fried onions and bake for an additional 10 minutes or until onions are brown and the pie is bubbling.
• No Roll Pie Crust.
• 1 1/2 cup flour.
• 1 1/2 tsp suger.
• 1/2 tsp salt.
• 1/2 cup vegetable oil.
• 3 Tbsp cold milk.
• Whisk together dry ingredients in a bowl. In a separate bowl whisk together the milk and the oil. Mix oil mixture in with the flour mixture until incorporated. Press the pie dough down evenly in the pie dish. Bake 375 until lightly golden brown. Then fill with your favorite pie or quiche mixture.

CHICKEN/TURKEY POT PIE

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.

SARASOTA'S NON-TRADITIONAL CHICKEN OR TURKEY POT PIE

Steps:

• Pot Pie Base -- Melt the butter in a large sauce pan over medium heat. Now, if you are using fresh chicken, cook the chicken in the butter until mostly done. Don't forget it is going to continue to cook in the oven. It should only take 4-5 minutes, then remove and set to the side.
• Now, if you are using pre cooked leftover chicken or turkey -- the first step is to add the onion, leeks, celery, garlic and mushrooms and cook 3-4 minutes until lightly sauteed on medium heat. Then add in the flour and cook 1-2 minutes to mix through. Then add in the chicken (either the leftovers, or the fresh chicken you just cooked), and slowly add the chicken broth, stirring well to combine. Remove from the heat and add the peas, basil, creme fraiche, salt and pepper. Note: If the broth is too thin (you want it the consistency of gravy), add a bit more flour mixed with water and slowly add in to the mixture. Just a little goes a long ways.
• Casserole -- In individual serving dishes if you have them or in a medium size casserole dish, spray with Pam and pour in your chicken and vegetables. Heat the oven to 375.
• Potato Topping -- Either make your own mashed potatoes or slightly reheat a store bought mashed potato. You will need approximately 4 cups. Add the creme fraiche, salt to taste (go easy -- the parmesan is salty), the parmesan cheese and parsley. Mix well and top over the chicken mixture. Top the potatoes with the remaining parmesan as a garnish.
• Bake -- 350 degrees on the medium shelf until bubbly and golden brown. About 20-30 minutes. Just enjoy!

EASY CHICKEN OR TURKEY POT 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.