Just Another Turkey Pot Pie Recipes

LEFT-OVER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
• Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

DAD'S LEFTOVER TURKEY POT PIE

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.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

CATHA'S INDIVIDUAL TURKEY POT PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
• Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
• Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
• Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

JUST ANOTHER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
• Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
• In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.

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.