Turkey Pot Pie With Potato Biscuit Crust Recipes

TURKEY POT PIE WITH SAGE CRUST

Steps:

• Butter a 4-quart baking dish.
• Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
• Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
• For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
• Preheat oven to 400 degrees F.
• Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.

TURKEY POT PIE WITH POTATO BISCUIT CRUST

Steps:

• Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
• In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
• Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
• Bake 30 to 35 minutes or until crust is golden brown.

TURKEY POTPIE WITH A BISCUIT CRUST

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

TURKEY POT PIE!

Steps:

• Place one pie crust in a pie plate.
• Preheat oven to 425°F .
• In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
• Sauté for 5 minutes stirring frequently.
• Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
• Sprinkle the sautéed mixture with flour and stir to mix evenly.
• Add turkey stock and simmer for 5 minutes.
• Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
• Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
• Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
• Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
• Remove from oven and let rest 15 minutes before slicing.

TURKEY-VEGETABLE POT PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
• In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
• Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
• Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

TURKEY POT PIE WITH BISCUITS

Steps:

• Grease a 3 qt casserole dish.
• In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
• Simmer for 5 minutes or til crisp-tender.
• Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
• Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
• Boil for approximately 1 min, add chicken and corn.
• Pour into greased casserole dish.
• In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
• Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
• Drop dough by spoonful evenly onto chicken mixture.
• Bake at 400F for 20-25 minutes or till top is golden brown.
• *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Filling:.
• Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
• Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
• Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
• Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
• Stir in turkey, peas, salt and pepper to taste.
• Remove from heat while making biscuits.
• Biscuit crust:.
• Preheat oven to 400°F.
• Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
• Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
• Stir in buttermilk. Stir only until a dough forms.
• Assembly:.
• Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
• Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
• Remove from heat and let stand for about 10 minutes before serving.

TURKEY BISCUIT POTPIE

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt. baking dish coated with cooking spray., In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture. , Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

TURKEY-BISCUIT POT PIE

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
• Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
• Bake 25 to 30 minutes or until biscuit crust is golden brown.

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.

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.

MASHED POTATO-TOPPED TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
• Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
• Bake in the preheated oven until the filling is bubbling, about 45 minutes.

TURKEY BISCUIT POT PIE

Steps:

• In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.