Next Day Turkey Pot Pie Recipes

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TURKEY POT PIE



Turkey Pot Pie image

For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten

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.

TURKEY POT PIE



Turkey Pot Pie image

This Turkey Pot Pie is made in one pan, with tender turkey or chicken, vegetables, and a creamy gravy topped with puff pastry for an easy dinner idea that's also freezer friendly!

Provided by Ashley Fehr

Categories     Main Course

Time 1h

Number Of Ingredients 17

3 tablespoons butter
2 large carrots (peeled and diced)
2 medium gold potatoes (diced)
1/2 medium onion (finely diced)
1 rib celery (diced)
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons all purpose flour
2 cups leftover cooked turkey (about 280g or 1/2 lb)
1 1/2 cups low sodium chicken broth
1 cup frozen peas
1 sheet puff pastry ((thawed if frozen))
1 egg
1 tablespoon water

Steps:

  • In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
  • Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
  • Stir in flour until no white can be seen.
  • Add turkey, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings.
  • Pour into a lightly greased pie plate and top with puff pastry. Trim puff pastry along the inside of the pie plate or dish you are using -- this is important for even cooking!
  • Whisk together egg and water and brush over top of puff pastry (not all of it will be used -- this step can be omitted).
  • Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. Serve.

Nutrition Facts : Calories 418 kcal, Carbohydrate 35 g, Protein 16 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 66 mg, Sodium 438 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ULTIMATE TURKEY POT PIE



Ultimate Turkey Pot Pie image

This Ultimate Turkey Pot Pie turns a beautiful golden brown and is filled with absolute goodness. As a matter of fact, it's so good you'll slap your momma!!

Provided by cookthekitchen

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

Time 2h35m

Yield 10

Number Of Ingredients 21

4 ½ cups all-purpose flour
1 teaspoon salt
1 ⅓ cups cold unsalted butter, cut into 1/2-inch pieces
1 cup ice water, or as needed
2 carrots, peeled and diced
¼ cup unsalted butter
2 stalks celery, diced
1 onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups turkey stock
½ cup red wine
3 cups diced cooked turkey
½ cup canned peas, drained
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste

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.

Nutrition Facts : Calories 588.8 calories, Carbohydrate 52.3 g, Cholesterol 109.2 mg, Fat 32 g, Fiber 3.3 g, Protein 20.5 g, SaturatedFat 19.3 g, Sodium 411.2 mg, Sugar 2.5 g

MAKE-AHEAD TURKEY POTPIE



Make-Ahead Turkey Potpie image

Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup butter, cubed
1 small onion, chopped
1 medium carrot, chopped
1/2 cup diced peeled potato
1/4 cup chopped celery
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup 2% milk
1 cup chicken broth
2 cups cubed cooked turkey
1/2 cup frozen peas
1 sheet refrigerated pie crust

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.

Nutrition Facts : Calories 568 calories, Fat 30g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 967mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.

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

LEFT-OVER TURKEY POT PIE



Left-Over Turkey Pot Pie image

This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Provided by michelle_cows

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

Time 1h26m

Yield 8

Number Of Ingredients 14

¼ cup butter
½ cup chopped onion
½ cup chopped mushrooms
1 tablespoon minced garlic
⅓ cup all purpose flour
½ teaspoon dried sage
¼ teaspoon dried thyme
1 ½ cups prepared turkey gravy
½ cup water
½ cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
1 pinch salt and ground black pepper to taste
1 pastry for a 10-inch double crust 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.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g

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

AFTER-CHRISTMAS TURKEY POTPIE



After-Christmas Turkey Potpie image

Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 12

1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for double-crust pie (9 inches)
1 tablespoon milk

Steps:

  • In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm.

Nutrition Facts :

NEXT-DAY TURKEY POT PIE



Next-Day Turkey Pot Pie image

I use this recipe to get rid of all that left over turkey after Thanksgiving. You can do this with any leftover poultry maybe even beef or pork though I'm not trying it. ^>^

Provided by Chef Shelton

Categories     Savory Pies

Time 50m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 5

2 lbs leftover shredded cooked turkey
36 ounces canned Campbell's Cream of Chicken Soup
4 refrigerated pie crusts (2 packages or 4 rolls)
1 lb canned mixed vegetables, with potato
salt & pepper

Steps:

  • Set your refrigerated pie crust out to thaw.
  • Chop and shred all left over turkey. You can use either kind of meat for this. Mix in the Cream of Chicken soup and drained mixed veggies. This should be kind of thick to stir.
  • Add salt and pepper to your own taste.
  • Spray pie pans with non-stick spray. (You can use shallow cake pans but they will take longer to bake.).
  • Place unrolled pie crust into the pan and nip off the extra dough around the edges. Be sure to leave some on the rim to mesh with the top crust.
  • Fill the pie leaving maybe two to three centimeters from the top with the turkey veggie mixture. Smooth it flat.
  • Cover with a top crust and cut steam vents in to the crust.
  • Cover the edges with aluminum foil.
  • Bake as you would any two crust pie. Remember the mixture is pretty much cooked already you just need to bake the crust.
  • Remove the aluminum foil for the last five or so minutes until the whole top crust is golden brown and semi-stiff.
  • Serve like pie and enjoy!

Nutrition Facts : Calories 492.1, Fat 24.1, SaturatedFat 7.2, Cholesterol 63.5, Sodium 1019.3, Carbohydrate 38.9, Fiber 2.8, Sugar 3.1, Protein 28.5

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EASY LEFTOVER TURKEY POT PIE - MY FARMHOUSE TABLE
2018-11-19 To assemble the pie: Press one of the pie crusts into the bottom and sides of a 9 inch pie plate. Spread the cooked turkey or chicken on the base and top with the mixed vegetables. Pour the gravy over the top of the chicken and vegetables. Place the top crust over the pie. Trim and crimp the edges of the crust together.
From myfarmhousetable.com


EASY TURKEY POT PIE RECIPE FROM LEFTOVERS! - BOWL ME OVER
2021-11-27 Preheat the oven to 375 degrees. Dice the turkey and set aside. Dice all of the vegetables. Place a stock pot over medium heat. Add the butter and olive oil and when hot and bubbly add the vegetables and seasoning - thyme, salt, …
From bowl-me-over.com


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