TURKEY POT PIE I
A perfect way to use leftover 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
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and 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. Cool slightly, then 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 482.4 calories, Carbohydrate 45.7 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.9 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 670.8 mg, Sugar 2.9 g
TURKEY POT PIE
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
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
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
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 POTPIE WITH A BISCUIT CRUST
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 25
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.
ALL-AMERICAN TURKEY POTPIE
Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. -Laureen Naylor, Factoryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball. , Divide dough in half with one ball slightly larger than the other; wrap in plastic. Refrigerate for 30 minutes., For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer., Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry. , Bake at 350° for 35-45 minutes or until crust is light golden brown.
Nutrition Facts : Calories 551 calories, Fat 31g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 704mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
TURKEY POTPIE
Categories Food Processor Poultry turkey Vegetable Bake Sauté Low Fat Dinner Lunch Fall Winter Chill Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 29
Steps:
- Cook turkey and make stock:
- Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
- Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
- Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.
- When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
- Make pastry while stock simmers:
- Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Make filling while pastry chills:
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.
- Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
- Reheat stock in a 2- to 3-quart saucepan over moderate heat.
- Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.
- Put oven rack in middle position and preheat oven to 425°F.
- Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
- Transfer to a rack and cool slightly, about 10 minutes.
FAST AND EASY TURKEY POT PIE
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
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
DAD'S LEFTOVER TURKEY POT PIE
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
EASY TURKEY POT PIE
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
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
This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!
Provided by debbiec
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the broth.
- 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.
- Cool slightly, then pour mixture into 1 unbaked pie shell.
- Cover with remaining crust.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Place on a cookie sheet.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.
Nutrition Facts : Calories 457.6, Fat 24.7, SaturatedFat 8.1, Cholesterol 49.8, Sodium 687.8, Carbohydrate 41.4, Fiber 3.4, Sugar 2.6, Protein 17.2
TURKEY POTPIES
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
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.
EASY TURKEY POT PIE
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
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
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
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.
TURKEY POT PIE
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
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
MAKE-AHEAD TURKEY POTPIE
Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates., Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies., Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving., To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.
Nutrition Facts : Calories 568 calories, Fat 30g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 967mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
TURKEY POTPIE
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
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.)
TURKEY POT PIE
Make and share this Turkey Pot Pie recipe from Food.com.
Provided by MizzNezz
Categories Savory Pies
Time 42m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine soup, milk, parsley and thyme.
- Stir in turkey, vegetables, salt and pepper.
- Pour into a greased 11x7 baking dish.
- Crust: Mix potato flakes, flour and cheese.
- Cut in margarine until crumbly.
- Add water; toss with a fork until dough comes together.
- On floured surface, roll to fit baking dish.
- Place on top of filling; cut vents in crust.
- Brush crust with cream.
- Bake at 400° for 30 minutes, until light brown.
- You may need to cover with foil to prevent over browning.
Nutrition Facts : Calories 427.4, Fat 21.4, SaturatedFat 6.4, Cholesterol 68.7, Sodium 804.7, Carbohydrate 30.2, Fiber 3, Sugar 1, Protein 28.7
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