Turkey And Veggie Alfredo Pot Pie Recipe 445

TURKEY AND VEGGIE ALFREDO POT PIE RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time. Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese. Bake 18 to 20 minutes or until biscuits are golden brown.

TURKEY AND VEGGIE ALFREDO POT PIE

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
• Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
• Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
• Bake 18 to 20 minutes or until biscuits are golden brown.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

TURKEY-VEGETABLE POT PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
• In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
• Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
• Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

TURKEY-VEGETABLE POT PIE RECIPE - (4.5/5)

Steps:

• Step 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Step 2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. Step 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. Step 4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter. Step 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

EASY CHICKEN OR TURKEY POT PIE (USING FROZEN VEGGIES)

Steps:

• In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
• Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.