LEFTOVER TURKEY POT PIE
Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!
Categories Thanksgiving baking dinner poultry snack
Time 1h20m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
- Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
- Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you'd like.) Pour in cream. (May add frozen peas at this point if you'd like.)
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
- Pour mixture into a casserole dish or deep pie pan.
- Roll out crust so that it's about 1 inch larger than the pan you're using.
- Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
- Allow to cool for a little bit before serving.
- Serve with a large spoon.
DAD'S LEFTOVER TURKEY POT PIE CASSEROLE
For all the goodness of turkey pot pie without the fussy pie crust, turkey pot pie casserole is the way to go! Bits of turkey and vegetables swimming in a thick and savory sauce, all topped with balls of biscuit-like dumplings. How could you go wrong?
Provided by Amanda Rettke-iamhomesteader.com
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a large pot over medium heat, heat the oil until shimmering. Saute the onion, carrots, and celery until softened.
- Stir in the flour until no lumps remain. Add in about ¼ cup of broth and stir until thick sauce forms. Add the remaining broth and bring to a boil. Reduce the heat to a simmer and allow to simmer until thickened, about 10 minutes.
- Remove from the heat and stir in the turkey and peas. Season with salt and pepper to taste. Pour into an 8x11-inch baking pan and set aside.
- Make the topping by whisking together the flour, baking powder, and salt.
- In a separate small bowl, beat together the egg and milk. Pour into the flour and stir to combine. It should be a sticky dough.
- Drop dough of about 2 to 3 tablespoons each on top of the turkey mixture. Bake for 17-19 minutes, until the topping is golden brown.
Nutrition Facts : Calories 154 kcal, ServingSize 1 serving
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
LEFTOVER TURKEY POT PIE
This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.
Provided by Scott
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
- Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
- Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
- Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
- Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g
DAD'S LEFTOVER TURKEY POT PIE
Make and share this Dad's Leftover Turkey Pot Pie recipe from Food.com.
Provided by AmyZoe
Categories Poultry
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- 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 and stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of two 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 364.3, Fat 21, SaturatedFat 11.8, Cholesterol 99.6, Sodium 697.3, Carbohydrate 18.1, Fiber 3, Sugar 1.4, Protein 26.2
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