Turkey Chicken Pot Pie Recipes

TURKEY {CHICKEN} POT PIE

Steps:

• Preheat oven to 425 degrees
• melt butter in a pot
• add onion, potato, carrot and cook 10-12 min, until tender
• stir in flour and cook for 1 min
• pour in broth and milk and simmer until thick and bubbly
• stir in chicken, peas, parsley, thyme, salt and pepper
• spray casserole dish with cooking spray
• pour mixture into casserole dish
• place pie crust on top and cut slits
• in a small bowl beat egg and add water to make an egg wash
• brush wash on crust
• put the casserole dish on a baking sheet in case of run over
• place in oven and bake for 10 min.
• check to see if crust is a nice golden brown, if so place a piece of foil on top loosely to prevent further darkening, if not check back in 10 min.
• pot pie should cook for a total of 35 min in the oven

TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.

TASTY TURKEY/CHICKEN POT PIE

Steps:

• Combine miracle whip, flour, boullion and pepper in a medium saucepan.
• Gradually add milk.
• Cook stirring constantly over low heat until thickened.
• Add meat and veggies.
• Heat thoroughly while stirring occasionally.
• Pour into an 8-inch square pan.
• Unroll crescent roll dough into two rectangles.
• Press perforations together to seal.
• Place rectangles side by side to form a sqaure.
• Place seams together.
• Place square over filling and press around edges to seal.
• Bake at 375 15-20 minutes or until browned and bubbly.