Turkey Vegetable And Roast Potato Pie Recipes

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.

ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE

Steps:

• Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
• Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
• Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

TURKEY-VEGETABLE POT PIE RECIPE - (4.5/5)

Steps:

• Step 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Step 2 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. Step 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. Step 4 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. Step 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

TURKEY-AND-VEGETABLE PIE

Steps:

• Heat butter in large skillet or Dutch oven.
• Add onions and celery; cook, covered 10 minutes, remove from heat.
• Stir in flour, salt, pepper and thyme until well combined.
• Gradually add broth and milk.
• Add corn or peas, turkey and potato.
• Bring to boiling, stirring constantly.
• reduce heat, simmer, stirring occasionally, 10 minutes.
• Turn into a 2-quart shallow baking dish.
• Preheat oven to 400°F.
• Make pastry.
• Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
• Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
• Make several slits in top for steam vents.
• Beat egg yolk with water; brush over pastry.
• Bake 30 minutes or until crust is deep golden.
• NOTE: Use leftover turkey from roast turkey.