Turkey Pot Pie With Dumpling Crust Recipes

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GRANDMA CARLSON'S TURKEY POT PIE



Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

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

Time 1h25m

Yield 8

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
⅛ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 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.

TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST



Turkey/Chicken Pot Pie With Herbed Dumpling Crust image

Delicious anytime, but perfect on a cold winter's night. One of our family favourites from the 1986 Manitoba Milk calendar.

Provided by Swan Valley Tammi

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup margarine
1/2 lb mushroom, quartered (I always just use a 10 oz. tin of mushrooms, drained)
1/4 cup flour
1 cup chicken stock
2 cups milk
1/2 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
4 cups diced turkey (or chicken)
1/4 cup diced pimento (or red pepper)
2 1/2 cups frozen mixed vegetables
1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon chopped fresh parsley (or 1/2 tsp. dried)
1 tablespoon chopped fresh dill (or 1/2 tsp. dried)
1/4 teaspoon salt
1/3 cup margarine, cold
1/2 cup milk, cold
2 tablespoons milk

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.

Nutrition Facts : Calories 339.9, Fat 15.4, SaturatedFat 4.8, Cholesterol 16.1, Sodium 495.4, Carbohydrate 41.2, Fiber 5.1, Sugar 1.7, Protein 11.8

TURKEY POT PIE WITH DUMPLING CRUST



Turkey Pot Pie With Dumpling Crust image

Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook.

Provided by Becca- B

Categories     Savory Pies

Time 35m

Yield 1 potpie, 4-6 serving(s)

Number Of Ingredients 18

1/3 cup butter
2 cups quartered mushrooms
1/4 cup flour
1 cup chicken stock
2 cups milk
1/2 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
salt and pepper
4 cups diced cooked turkey or 4 cups chicken
1 1/2 cups diced cooked carrots
1 cup cooked peas
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/3 cup cold butter
1/2 cup milk

Steps:

  • In a large saucepan melt 1/3 cup butter.
  • Add mushrooms, saute 2 minutes.
  • Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
  • Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
  • Reduce heat and add thyme, Tabasco sauce, salt and pepper.
  • Mixture should thicken, simmer for 10 minutes.
  • Add diced turkey and mixed vegetables, stirring to combine.
  • Spoon into greases 12 cup casserole.
  • Top with dumpling crust.
  • DUMPLING CRUST.
  • In a bowl, blend remaining ingredients except milk and butter.
  • Cut butter in with pastry blender to form a coarse crumb.
  • Add milk, stirring just to combine.
  • Turn dough onto floured surface and knead a few times.
  • Roll out to fit top of casserole.
  • Place directly on top of turkey mixture and cut steam vents.
  • Bake at 400 F for 25 to 30 minutes.
  • To save time I often use frozen mixed vegetables instead of the peas and carrots.

Nutrition Facts : Calories 830.7, Fat 44.6, SaturatedFat 25.5, Cholesterol 210.8, Sodium 837.7, Carbohydrate 51.1, Fiber 4.9, Sugar 5.9, Protein 55.6

CRUSTLESS TURKEY POT PIE



Crustless Turkey Pot Pie image

Trust us: You won't miss the crust in this yummy Crustless Turkey Pot Pie. It's got all the creamy, comforting flavor you could want-sans crust!

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1/3 cup chopped red peppers
1 Tbsp. soft reduced-calorie margarine
3 cups chopped cooked turkey
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
3/4 cup BREAKSTONE'S FREE Fat Free Sour Cream
1/2 cup KRAFT Mayo Fat Free Mayonnaise Dressing
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. black pepper
1 tsp. soft reduced-calorie margarine
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. dry bread crumbs

Steps:

  • Preheat oven to 350ºF. Cook and stir onions and red peppers in 1 Tbsp. margarine. Add to combined turkey, peas and carrots, sour cream, dressing, tarragon and black pepper; mix well. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray.
  • Melt 1 tsp. margarine in small skillet. Add Parmesan cheese and bread crumbs; cook and stir 3 min. or until lightly browned. Sprinkle over turkey mixture.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 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.

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

CREAMY ROSEMARY TURKEY AND VEGETABLE POTPIE WITH HERBED DUMPLINGS



Creamy Rosemary Turkey and Vegetable Potpie with Herbed Dumplings image

Categories     turkey     Rosemary     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 19

For turkey mixture
2 tablespoons unsalted butter
1 onion, minced
4 carrots, cut in 2-inch julienne strips (about 2 cups)
2 ribs of celery, cut into 2-inch julienne strips (about 1 cup)
1/3 cup dry white wine
2 tablespoons all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
2 large egg yolks
4 cups bite-size pieces cooked turkey
3/4 teaspoon finely chopped fresh rosemary or 1/2 tablespoon crumbled dried
For the dumpling batter
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon crumbled dried rosemary
1 tablespoon minced fresh parsley leaves
1/2 cup milk

Steps:

  • Make the turkey mixture
  • In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
  • Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
  • Make the dumpling batter
  • In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
  • Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
  • Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.

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From usbuffet.netlify.app


TURKEY AND DUMPLINGS - KING ARTHUR BAKING
To make the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate this mixture while you're making the pot pie filling. To make the filling: Melt the butter in a 3-quart saucepan over medium heat.
From kingarthurbaking.com


TURKEY AND DUMPLINGS POT PIE – DELISH COOKBOOKS – PROPER TASTY …
2020-04-24 A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly! Turkey and Dumplings Pot Pie. Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt. Cut in margarine until it's in tiny bits. It's hard to find a more comforting dish than a homemade turkey pot ...
From propertastyrecipes.wordpress.com


TURKEY AND DUMPLINGS POT PIE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.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. …
From heathershomemadekitchen.com


TURKEY POT PIE - RICARDO CUISINE
Bring to a boil. Cover and simmer for 10 minutes. Add the meat, broccoli and peas. Cook for 2 minutes. Stir in the kneaded butter. Bring back to a boil. Pour into a 2 litre (8-cup) capacity and 20 cm (8-inch) in diameter soufflé dish. Let cool or chill …
From ricardocuisine.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


TURKEY OR CHICKEN POT PIE RECIPE - THE SPRUCE EATS
2021-07-15 Stir in flour, onion, salt, and pepper. Cook, stirring constantly until mixture is bubbly. Remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square.
From thespruceeats.com


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