Turkey Pot Pie I Recipe 445

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TURKEY POT PIE



Turkey Pot Pie image

Great for leftover turkey during the holidays.

Provided by Holly Nilsson

Categories     Dinner

Time 1h18m

Number Of Ingredients 12

1 egg (beaten)
⅓ cup butter
1 onion (diced)
⅓ cup flour
½ teaspoon poultry seasoning
¼ teaspoon thyme
1 cup chicken broth
⅔ cup milk (or cream)
1 potato (diced and cooked)
1 ½ cups frozen vegetables (defrosted)
2 cups leftover turkey
1 double pie crust

Steps:

  • Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
  • Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  • Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. 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.
  • Bake 35-40 minutes or until lightly browned and filling is bubbly.
  • Cool for 10-15 minutes before cutting.

Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving

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



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

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

a friend told me this recipe, to do something different with my leftover turkey, my family LOVES it!

Provided by Cathy Duncan

Categories     Savory Pies

Time 1h10m

Yield 1 pie, 4-8 serving(s)

Number Of Ingredients 6

2 unbaked ready-made pie crusts
1 cup chopped cooked turkey
1 (10 ounce) bag frozen mixed vegetables
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
1/2 cup milk

Steps:

  • line 9 inch pie plate with 1st crust.
  • set other crust to side.
  • mix remaining ingredients in large bowl.
  • pour into pie plate.
  • top with remaining crust.
  • put small slits in top crust.
  • bake for about 1 hour in 350 degree oven.
  • when done let set for about 10 minutes.

Nutrition Facts : Calories 564.8, Fat 31.3, SaturatedFat 6.2, Cholesterol 38.7, Sodium 1479.3, Carbohydrate 53, Fiber 4.2, Sugar 2, Protein 18.7

TURKEY POTPIE



Turkey Potpie image

No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. "The Oxford Companion to Food" speculates that the English word may come from the word "magpie," because magpies collect random items in the way a pie often houses varied ingredients. It's appropriate, then, that this pie is here to accommodate your Thanksgiving leftovers: turkey, of course, but also leftover roasted squash or sautéed mushrooms in place of peas, chop up half a rutabaga instead of carrot and celery, or a stray leek or shallot instead of onion. Any fresh soft herbs can go in the biscuit topping. For an even simpler version, use canned biscuits arranged on top of the filling as the crust, or defrosted puff pastry with a vent cut in the middle. For a more assertive flavor, use the larger amount of mustard.

Provided by Sarah DiGregorio

Categories     dinner, pies and tarts, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt (Diamond Crystal)
8 tablespoons cold unsalted butter, cut into small chunks
1/4 cup thinly sliced chives
1/4 cup chopped, lightly packed fresh soft herbs, such as parsley, dill or tarragon
3/4 cup buttermilk
5 tablespoons unsalted butter
1 small red or yellow onion, chopped
Kosher salt (Diamond Crystal)
6 garlic cloves, chopped
1 small or medium carrot, peeled and chopped
2 celery ribs, including leaves, chopped
1/4 cup all-purpose flour
1 teaspoon onion powder
2 cups chicken or turkey broth or stock
2 teaspoons to 1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of ½ lemon (about 1 generous tablespoon)
1 1/2 cups chopped or shredded cooked turkey or chicken
3/4 cup frozen peas
Black pepper

Steps:

  • Make the biscuit dough: In a large bowl, combine the flour, baking powder and salt. Add the cold chunks of butter and toss to coat. Using your fingers, pinch, smear and squeeze the butter into the flour until the butter pieces are the size of a penny or the size of a pea. There's no need for perfection, but the butter should be evenly distributed throughout the flour, and each butter bit should be coated in flour. Stir in the chives and herbs. Pour the buttermilk into the mixture and mix it briefly and gently with a fork, just until a shaggy dough forms. Cover and put the dough in the refrigerator while you make the filling.
  • Make the filling: Heat the oven to 400 degrees. In an oven-safe 10-inch skillet, melt the butter over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent and shrunken, 6 to 8 minutes. Add the garlic, carrot and celery, and cook, stirring, until fragrant and slightly softened, about 3 minutes. Add the flour and the onion powder, and cook, stirring constantly, until the flour is completely incorporated with the vegetables, about 1 minute. Whisk in the chicken broth, mustard, Worcestershire and lemon juice, and cook, whisking, until the mixture comes to a bubble. Let it cook, whisking once or twice, until it thickens to lightly coat the back of a spoon, about 2 minutes. Stir in the turkey and the peas. Season generously with black pepper; taste and season with additional salt if desired. Remove pan from the heat.
  • Evenly scatter the biscuit dough over the top of the filling, in golfball-size clumps. (Don't press or roll the dough into neat balls, which can make the biscuits tough.) Put the skillet on a foil-lined sheet pan to catch any drips and bake in the oven until the filling is bubbling and the biscuits are lightly browned, 35 minutes. (If using canned biscuits or puff pastry, the cook time will be closer to 25 minutes. Check the package directions for a guide.)

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup all-purpose flour, plus additional for dusting
3 cups turkey or chicken stock
2 sprigs rosemary
4 sprigs thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, cut into ½-inch dice
2 ribs celery, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
2 cups cooked turkey, cut into ½-inch dice
1 sheet store-bought puff pastry, defrosted
1 large egg yolk
1 tablespoon Water

Steps:

  • Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
  • Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
  • Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
  • Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
  • Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

CONTEST-WINNING TURKEY POTPIE



Contest-Winning Turkey Potpie image

My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind-when we just can't wait for leftovers to make it! -Marie Elaine Basinger, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

1 medium onion, chopped
1/3 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth
2/3 cup whole milk
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
2 cups frozen peas and carrots
Pastry:
2 cups all-purpose flour
2 teaspoons celery seed
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
Whole milk, optional

Steps:

  • In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm. , For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. , Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired. , Bake at 375° for 40-45 minutes or until crust is golden brown.

Nutrition Facts : Calories 727 calories, Fat 45g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 1376mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.

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

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From campbells.com


TURKEY POT PIE - GREAT FOR LEFTOVER TURKEY! - SUGAR SPUN RUN
2017-11-24 Drain potatoes and carrots and set aside. In your 10" cast iron pan, melt 6 Tbsp butter over medium-low heat. Add chopped onion and cook until tender and translucent (about 4 minutes). Sprinkle the onion with the with flour and stir until smooth. Add remaining ingredients (chicken broth, heavy cream, turkey, green beans, corn, and spices ) and ...
From sugarspunrun.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


TURKEY (OR CHICKEN) POT PIE- ART FROM MY TABLE
2015-11-23 Add broth and milk slowly, continuing to stir. Bring to a boil, stirring constantly, until thickened (about 3-5 minutes). Add turkey and vegetables, stir well. Pour the pot pie filling into the crust. Top with the second pie crust. Crimp the edges, and cut 4 slits in the center to vent.
From artfrommytable.com


TURKEY POT PIE | HOMEMADE RECIPE – PORCH LIGHT READING
2022-01-11 Chop up 2 cups of fully cooked turkey. Add turkey and ½ cup frozen peas to the mixture. Preheat oven to 400 degrees and prepare pie crust. Add vegetable mixture to pie crust and cover with additional round crust. Poke a steam hole in the middle and bake at 400° for 35-45 minutes. Until the top becomes a golden color.
From porchlightreading.com


TURKEY POT PIE RECIPE - CHEF CRAIG FLINN
2018-05-01 Bake in 350°F (180°C) oven until crust is deep golden brown, 45 to 60 minutes. In a large bowl, whisk together flour, baking powder, and salt; with two knives or pastry cutter, cut in shortening and butter until mixture resembles coarse meal. In a bowl, stir together the egg yolk, ice water, and vinegar.
From craigflinn.com


TURKEY POT PIE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-11-03 Carefully transfer it into a 9” pie dish. Spoon the turkey pot pie filling over the bottom crust. Roll the second dough disk into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal. Cut 5 small slits on the top to allow steam to escape.
From sweetandsavorymeals.com


EASY TURKEY POT PIE - PINCH AND SWIRL
2018-11-18 Preheat oven to 400°F. Butter 4, 1 ½-cup individual casserole or pie dishes and set aside. Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened.
From pinchandswirl.com


EASY TURKEY POT PIE RECIPE - AVERIE COOKS
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 OR CHICKEN POT PIE RECIPE AND VIDEO - ASHLEE MARIE
2019-11-07 Add the stock and cream, cook for 2 mins, until thick. stir in the peas and turkey. Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch pie pan, Pour filling into pie pan. Cover with the pie crust, fold crusts together, create crust. In a small bowl whisk the egg and Tbsp cream.
From ashleemarie.com


TURKEY POT PIE RECIPES | TASTE OF HOME
Turkey Pot Pie Recipes. We have the best turkey pot pie recipes from real cooks like you, featuring reviews, ratings, how-to videos and pie crust tips. Add Filter. Casseroles Dinner Pot Pies Turkey Baking Casseroles & Savories Diabetic Easy …
From tasteofhome.com


RECIPES - BETTYCROCKER.COM
What's Trending. Summer Suppers Done in a Snap; Double Berry White Chocolate Crumble Bars; 5-Ingredient Instant Pot® Barbecue Pork Ribs; 23 Best Pasta Salad Recipes
From bettycrocker.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


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