Turkey Pot Pie And Gravy Recipes

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TURKEY POT PIE



Turkey Pot Pie image

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.

Provided by Charlotte

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

Time 1h20m

Yield 8

Number Of Ingredients 14

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 ½ cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup milk

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.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g

TURKEY POT PIE AND GRAVY



Turkey Pot Pie and Gravy image

I used to love frozen pot pies. This recipe is something I put together one day on the spur of the moment. I had some ground turkey that I needed to use up so this is what I came up with. My husband said that I don't need to buy any more frozen pies ever again; this one is the best! You may want to adjust the amount of seasonings to your taste.

Provided by Marsha D.

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 frozen deep dish pie shell
1 lb ground turkey
2 teaspoons minced garlic
2 tablespoons oil
1 tablespoon teriyaki sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon seasoning salt (I use Johnny's)
1 teaspoon basil
1 teaspoon beau monde spice
1 teaspoon fresh ground pepper
1/2 teaspoon Accent seasoning
1/4 teaspoon thyme
1/4 teaspoon jamaican jerk spice
1/4 teaspoon onion powder
2 (10 ounce) cans cream of chicken soup
1/4 cup water
1 (15 ounce) can veg-all original mixed vegetables, drained
1/2 cup half-and-half

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Set out pie shells.
  • In a medium to large skillet, add oil, minced garlic and ground turkey.
  • Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
  • Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
  • Brown completely; drain if necessary.
  • Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
  • Add 1/4 cup water around the pie.
  • Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
  • Bake in oven for 30 to 45 minutes or until crust turns brown.
  • Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
  • NOTE: you can season the soup with any seasonings you want or just leave as is.
  • Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.

Nutrition Facts : Calories 519.7, Fat 32.6, SaturatedFat 7.3, Cholesterol 74.8, Sodium 1196.8, Carbohydrate 36.3, Fiber 2.7, Sugar 2.8, Protein 20

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

TURKEY POTPIES



Turkey Potpies image

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 pies (6 servings each).

Number Of Ingredients 16

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

Steps:

  • Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

TURKEY POT PIE WITH STUFFING CRUST (USING LEFTOVERS)



Turkey Pot Pie With Stuffing Crust (Using Leftovers) image

This is my favorite pot pie to use up those holiday leftovers. I tend to make more stuffing and gravy then I need for the meal so that I can use up the leftover turkey in this way. I love the crispy stuffing crust on the top. The gravy keeps the potpie from being dry.

Provided by Karen From Colorado

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups diced leftover cooked turkey
2 cups leftover turkey gravy
2 (16 ounce) bags frozen mixed vegetables (canned or already cooked works well too)
2 cups leftover prepared stuffing (more if desired)
1 tablespoon garlic powder
1 teaspoon ground sage
1 teaspoon pepper
1 teaspoon salt
pie crust (optional)

Steps:

  • Preheat oven to 350 degrees (176 celsius).
  • Cook vegetable mix according to package instructions; drain well.
  • Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
  • If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
  • Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
  • Pour gravy over the vegetable/turkey mixture.
  • Top with stuffing, spreading evenly over all.
  • Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

LEFTOVER TURKEY POT PIE RECIPE BY TASTY



Leftover Turkey Pot Pie Recipe by Tasty image

Here's what you need: unsalted butter, olive oil, yellow onion, celery, carrot, butternut squash, frozen peas, corn, roasted turkey, garlic, McCormick® Rubbed Sage, kosher salt, freshly ground black pepper, chicken broth, McCormick® Turkey Gravy, heavy cream, prepared biscuits

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

½ stick unsalted butter
1 tablespoon olive oil
1 ½ cups yellow onion, diced
4 stalks celery, finely diced
1 cup carrot, finely diced
1 ½ cups butternut squash, diced delicata
¼ cup frozen peas, thawed
1 cup corn
2 cups roasted turkey, cut into bite-size pieces
3 cloves garlic, minced
½ teaspoon McCormick® Rubbed Sage
kosher salt, to taste
freshly ground black pepper, to taste
2 cups chicken broth
2 packets McCormick® Turkey Gravy
1 cup heavy cream
1 tube prepared biscuits

Steps:

  • Preheat the oven to 400°F (200°C).
  • Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
  • Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
  • In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
  • Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
  • Remove the pan from the heat and arrange the biscuits over the filling.
  • Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 608 calories, Carbohydrate 44 grams, Fat 40 grams, Fiber 3 grams, Protein 22 grams, Sugar 10 grams

DEEP DISH LEFTOVER TURKEY POT PIE



Deep Dish Leftover Turkey Pot Pie image

You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie.

Provided by Rita1652

Categories     Savory Pies

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 tablespoons butter, separated
1 medium onion, finely chopped
2 medium celery ribs, finely sliced
2 medium carrots, finely sliced
5 ounces mushrooms, sliced
3 garlic cloves, minced
3 cups turkey meat, diced
1 cup frozen corn
1 cup frozen peas
2 -3 cups turkey gravy
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, finely chopped
4 cups mashed potatoes, room temperature
1/2 cup milk, warmed
salt, Smokey Seasoned Salt
ground pepper
1 pie crust

Steps:

  • Preheat oven to 425 degrees.
  • Prepare a deep pie dish by placing a the pie crust into the dish.
  • Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
  • Place filling into pie dish.
  • Mix leftover mashed potatoes with milk to soften.
  • Spread the potatoes over the filling.
  • Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

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

STUFFING CRUST TURKEY POTPIE



Stuffing Crust Turkey Potpie image

Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.-Tamara Furda, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

2 cups cooked cornbread stuffing
3 to 4 tablespoons chicken broth
2 oz. cream cheese, softened
1/2 cup turkey gravy
2 cups cubed cooked turkey
1 cup frozen broccoli florets, thawed
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups mashed potatoes
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup french-fried onions, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Nutrition Facts : Calories 389 calories, Fat 20g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 910mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

LEFTOVER TURKEY POT PIE



Leftover Turkey Pot Pie image

This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.

Provided by Scott

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

Time 1h10m

Yield 8

Number Of Ingredients 14

4 (9 inch) frozen pie crusts, thawed
1 cup frozen corn
1 cup frozen peas
1 cup frozen diced carrots
2 cups diced cooked turkey
1 cup gravy
1 cup diced leftover green beans
1 tablespoon bacon bits
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
ground black pepper to taste
1 egg, beaten
1 teaspoon water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
  • Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
  • Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
  • Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
  • Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g

LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY



Leftover Turkey and Leek Pot Pie With Instant Gravy image

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!

Provided by French Tart

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 16

50 g smoked lardons or 50 g chopped ham
1 tablespoon fresh thyme, leaves only
olive oil
25 g butter
900 g leeks, washed, trimmed, white end chopped into chunks, green end finely sliced
sea salt & freshly ground black pepper
420 g cooked turkey, torn into big chunks
1 tablespoon plain flour, plus extra for dusting
600 ml turkey or 600 ml vegetable stock
2 tablespoons creme fraiche or 2 tablespoons double cream
225 g flaky puff pastry
cooked prepared stuffing, leftovers (optional)
6 cooked chestnuts (optional)
fresh sage leaf (optional)
1 egg, beaten
sea salt & freshly ground black pepper, to taste

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
  • Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
  • When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
  • Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  • Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
  • (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
  • Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
  • When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

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

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

Thanksgiving dinner leave you feeling sluggish? Turn leftovers into our better-for-you Easy Turkey Pot Pie. Savory turkey pot pie has never been so easy to make.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 4

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
3 cups chopped cooked turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar (12 oz.) HEINZ HomeStyle Roasted Turkey Gravy

Steps:

  • Heat oven to 375°F.
  • Prepare stuffing as directed on package.
  • Combine remaining ingredients in 2-qt. casserole sprayed with cooking spray; top with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

TURKEY POT PIE



Turkey Pot Pie image

Provided by Maria Helm Sinskey

Categories     Egg     Mushroom     turkey     Bake     Sauté     Thanksgiving     Kid-Friendly     Low Cal     Dinner     Pea     Carrot     Fall     Family Reunion     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
1 cup thinly sliced peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 9-inch purchased pie crust
Cranberry sauce

Steps:

  • Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
  • Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
  • Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.

More about "turkey pot pie and gravy recipes"

LEFTOVER TURKEY & GRAVY POT PIE RECIPE - RECIPETIPS.COM
Preheat the oven to 400 degrees F. Place one of the pastry sheets into the pie plate. Press evenly into the bottom and around the sides. Heat up the oil in a skillet over medium-high heat. Saute the onions and garlic in the heated oil until tender. Add the turkey, vegetables, and gravy; stir to mix all ingredients together. Cook until bubbling.
From recipetips.com
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LEFTOVER TURKEY AND GRAVY POT PIE | KAREN'S KITCHEN STORIES
2019-12-02 How to cook Leftover Turkey and Gravy Pot Pies Recipe. Heat your oven to 350 degrees F. Melt the butter in a large saucepan over medium heat and add the onion, carrots, and celery. Cook for 3 to 4 minutes. Add the turkey, salt, and pepper, and cook for one more minute. Add the gravy, and bring the mixture to a simmer.
From karenskitchenstories.com
Cuisine American
Category Main Dish
Servings 5
Estimated Reading Time 4 mins


EASY TURKEY POT PIE RECIPE (FROM SCRATCH!) - TARA TEASPOON
2021-09-17 Cook, stirring constantly until mixture is boiling. Boil, stirring, for 1 minute and remove from heat. In a large mixing bowl (or the insert of the Instant Pot) combine the cooked vegetables, gravy, turkey, and peas. Taste mixture and season with salt to taste. Transfer filling to a 9-inch deep dish pie plate.
From tarateaspoon.com


TURKEY POT PIE RECIPE - BUTTER WITH A SIDE OF BREAD
2020-10-12 Preheat the oven to 375°F. In a large skillet over medium-low heat melt the butter and add the onion, carrot, and celery. Cook until softened and the onions are translucent, about 10 minutes stirring occasionally. Add in the garlic, thyme, and rosemary, cook for 30 seconds stirring constantly until fragrant.
From butterwithasideofbread.com


BISQUICK TURKEY POT PIE - INSANELY GOOD
2022-02-24 Pour the cans of soup and broth into a large pot, along with the turkey and bag of mixed veggies. Let the mixture come to a boil, stirring constantly to prevent it from scalding. Cook for 1 more minute, and then pour it into your baking dish. Next, prepare the crust.
From insanelygoodrecipes.com


20 BEST TURKEY POT PIE RECIPES – FOOD.COM
Whether your are in need of inspiration to use all of those Thanksgiving leftovers, or just searching for that perfect pot pie, the 20 best of our turkey pot pies recipe will help transform whats left in your fridge to a hearty home-cooked meal. Explore, make and share 20 Best Turkey Pot Pie Recipes recipes and food ideas on Food.com
From food.com


TURKEY POT PIE (MAKE AHEAD & FREEZER MEAL) - THE RECIPE …
2019-10-23 Instructions. 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 …
From thereciperebel.com


TURKEY POT PIE WITH CHEDDAR GARLIC BISCUITS - GRUMPY'S HONEYBUNCH
2013-12-02 In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened. Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
From grumpyshoneybunch.com


TURKEY POT PIE - RECIPE | COOKS.COM
2021-11-25 1 lb. frozen peas, carrots and onion mixture. 2 Pillsbury pie crusts or 9" home-made. Preheat oven to 425°F. In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed.
From cooks.com


TURKEY POT PIE {GREAT FOR LEFTOVER TURKEY!} - SPEND WITH …
2020-12-28 Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables. Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
From spendwithpennies.com


TURKEY POT PIE RECIPE BEST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TURKEY POT PIE RECIPE - THE SPRUCE EATS
2021-11-24 Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture. Place the second pastry sheet over the filling; seal the edge and crimp as desired. For the egg wash, whisk 1 egg with 1 tablespoon of water. Brush the egg wash lightly over the top crust.
From thespruceeats.com


TURKEY POT PIE AND GRAVY | FOOD.COM | RECIPE | TURKEY POT PIE, …
Liquids. An easy taco casserole with your choice of ground meat. These 10 best cheesy, hot, delicious, meat filled stuffed shells casserole recipes have got you covered, no matter what the occasion! Broccoli is tossed in a creamy sauce, topped with cheese & buttery crackers, then baked until golden to create this Broccoli Casserole! This Easy ...
From pinterest.com


TURKEY POT PIE - ANDIANNE
2022-05-09 Beat one egg in a small bowl with a fork to create egg wash. Pour in the turkey filling. Brush pie crust edges with egg wash. Place second pie crust on top and trim edges. Pinch edges together and brush the top crust gently with more egg wash. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam.
From andianne.com


TURKEY POT PIE RECIPE WITH MCCORMICK GRAVY AND A GIVEAWAY!
2020-02-16 Heat oven to 375ºF. (350ºF. for glass pan). Make McCormick turkey gravy according to package instructions in a medium pan. Add turkey and vegetables and heat gently 5 minutes, just until warm. Spread mixture in an ungreased rectangular pan, 13x9x2-in. In a small bowl, add Bisquick, cheese, spices and milk and mix until blended.
From turningclockback.com


LEFTOVER TURKEY POT PIE - HEATHER'S HOMEMADE KITCHEN
2021-11-01 Stir in the minced garlic and shredded turkey and cook another minute until garlic is fragrant. Sprinkle with flour, stir it all together and cook 2-3 minutes, stirring often. Slowly add the chicken broth, while stirring. Bring to a boil and boil for …
From heathershomemadekitchen.com


10 TASTY TURKEY POT PIE RECIPES | SOUTHERN LIVING
Combine turkey meat and frozen vegetables to make this easy pot pie recipe. Prepare filling and bake in between top and bottom pie crusts. Pinch edges together in small waves. Keep an eye on your pie crust and cover with foil if it starts to turn dark brown. 3 of 10.
From southernliving.com


CLASSIC TURKEY POT PIE RECIPE - PILLSBURY.COM
2020-11-09 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and ...
From pillsbury.com


EASY TURKEY POT PIE - CAMPBELL SOUP COMPANY
2020-01-05 Heat the oven to 400°F. While the oven is heating, stir the soup, vegetables, turkey and 1/2 cup milk in a 9-inch pie plate. Season with salt and pepper. Stir the remaining 1/2 cup milk, the egg and baking mix in a small bowl. Spread the batter over the turkey mixture. Bake for 30 minutes or until the topping is golden brown and done.
From campbells.com


EASY TURKEY POT PIE RECIPE - DINNER, THEN DESSERT
2021-11-16 Cut pie dough into 12 circles about 5 inches wide and 12 circles 4 inches wide. Press larger circles into muffin cups with edge sticking out. Fill each cup with Turkey Pot Pie Filling and top with smaller pie dough rounds and slit …
From dinnerthendessert.com


SIMPLE TURKEY POT PIE RECIPE - THE ART OF DOING STUFF
2019-11-26 Instructions. Preheat oven to 425 F (220 C) Combine carrots, peas and celery in a pot with the chicken broth. Bring it to the boil then simmer it with the lid on until veg are tender. Remove vegetables from the pot with a slotted spoon and transfer them to a bowl.
From theartofdoingstuff.com


LEFTOVER TURKEY POT PIE RECIPE - JESSICA GAVIN
2019-11-29 Set a large skillet or Dutch oven over medium heat, and then melt the butter in the pan. Add the onions, carrots, celery, garlic, thyme, and rosemary. Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 …
From jessicagavin.com


EASY TURKEY POT PIE - FAVORITE FAMILY RECIPES
2017-11-25 Transfer cooked vegetables to bowl with turkey; set aside. Heat butter in empty skillet oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
From favfamilyrecipes.com


TURKEY POT PIE (EASY RECIPE + GREAT FOR LEFTOVER TURKEY) – WELL …
Preheat the oven to 400 degrees F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray. In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
From wellplated.com


TURKEY POT PIE - BUTTERBALL
Add gravy and let cool for 15-30 minutes. Add turkey to vegetable and gravy mixture; Using a 10-inch pie pan, roll out bottom dough. Fill with turkey mixture. Cover with top pie dough. Cover with eggwash. Bake at 400°F for 35 minutes or until golden brown.
From butterball.ca


HOMEMADE TURKEY POT PIE - SELF PROCLAIMED FOODIE
2019-11-24 Melt butter in pot or dutch oven over medium high heat. Add onion to dutch oven. Allow to cook, stirring only occasionally, until golden brown, about 10 minutes. Add flour. Stir and allow to cook for several minutes until fragrant. Stir in broth and milk. Allow to come to a boil and stir well until the gravy thickens.
From selfproclaimedfoodie.com


LEFTOVER THANKSGIVING TURKEY POT PIE - DAMN DELICIOUS
2013-11-22 Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes.
From damndelicious.net


EASY TURKEY POT PIE - MAMA NEEDS CAKE®
2020-11-17 Preheat the oven to 400°. Heat a skillet over medium-high heat and add butter. Add the chopped carrots, celery, potatoes, and onions to the skillet. Cook until the onions are translucent, about 3-5 minutes. Sprinkle in the garlic powder, salt, parsley, thyme, pepper, and rosemary. Stir in the chopped turkey.
From mamaneedscake.com


TURKEY POT PIE | MCCORMICK
Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. 2 Spoon into 9-inch deep dish pie plate or 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top. 3 Bake 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.
From mccormick.com


ROASTED TURKEY POT PIE – PUFF PASTRY
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl. Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.
From puffpastry.com


TURKEY POT PIE WITH PUFF PASTRY - KEVIN IS COOKING
2021-11-06 Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens. Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley. Spoon the …
From keviniscooking.com


QUICKEST-EVER TURKEY POT PIE RECIPE - PILLSBURY.COM
2021-04-27 Steps. 1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell. Place crust on ungreased cookie sheet. 2. Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim; remove casserole. Trim an additional 1/4 inch from edge of casserole-shaped crust.
From pillsbury.com


EASY TURKEY POT PIE RECIPE - AVERIE COOKS
2021-11-25 Instructions. Preheat oven to 425F and spray a 9-inch pie plate with cooking spray; set aside. Peel and cube the potatoes, place them in a microwave-safe bowl, cover with 1 tablespoon water, cover the bowl with plastic wrap, and microwave on high for 5 minutes.
From averiecooks.com


TURKEY POT PIE WITH PUFF PASTRY - HEATHER'S HOMEMADE KITCHEN
2021-11-12 Preheat oven to 400°F and make sure the puff pastry sheet is thawed. In a large deep skillet, melt butter and oil over medium heat. Add the onions, carrots, celery and potatoes. Saute until the onions are translucent, about 3-4 minutes. Stir …
From heathershomemadekitchen.com


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