Turkey Pot Pie Pizza Recipes

TURKEY POT PIE PIZZA

Steps:

• Gather ingredients and heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray.
• Unroll pizza crust; use hands to gently pull it to fit pan. Bake about 8 minutes or until lightly browned; set aside.
• Meanwhile, in 10-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add onion, celery and carrots; cook about 5 minutes or until softened.
• Remove vegetables from skillet; set aside. Add remaining butter to skillet; stir in flour. Add chicken broth and milk a little at a time, while constantly stirring until all is incorporated and mixture is smooth and thick. Add 1/2 cup of the cheese, the salt, pepper and Italian seasoning. Stir about 1 minute or until cheese is melted.
• Add cooked vegetables and frozen peas to cheese sauce; stir until combined.
• Spoon sauce over partially baked crust. Top with sliced turkey breast and remaining cheese.
• Bake 5 to 7 minutes or until cheese is melted and crust is golden brown. Serve immediately.

TURKEY POT PIE

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.

MEDITERRANEAN TURKEY POTPIES

Steps:

• In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.

ULTIMATE TURKEY POT PIE

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.

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 POTPIE

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

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.

LEFTOVER TURKEY POT PIE RECIPE BY TASTY

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!