Deep Dish Turkey Pot 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.

FAST AND EASY TURKEY POT PIE

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.

TURKEY POTPIES

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.

DEEP-DISH TURKEY POT PIE

Steps:

• 1. To Make the Turkey Mixture: Preheat the oven to 350 degrees.
• 2. In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots; bring to a boil, then reduce the heat.
• 3. Cover and simmer about 5 minutes or until the veggies are tender.
• 4. In a custard cup, stir the remaining 1/4 cup of the broth and the cornstarch until smooth.
• 5. Slowly stir this into the broth-veggie mixture, then stir in the milk; cook and stir over medium heat until the mixture comes to a boil.
• 6. Reduce the heat; cook and stir for 1 minute more, then stir in the turkey, peas, parsley, sage, garlic powder, celery salt, poultry seasoning, Worcestershire sauce, drained corn, and Tony Chachere's Cajun seasoning.
• 7. Transfer the mixture to a shallow 2-quart casserole.
• 8. To Make the Pastry Crust: Lay one sheet of the phyllo dough on top of the turkey mixture.
• 9. Spray the dough with no stick spray; repeat layering and spraying the phyllo dough two more times.
• 10. Fold or crumple the edges of the dough and tuck them inside the casserole dish; bake for 35-40 minutes or until golden brown.
• 11. You can add potatoes, mixed veggies, hot pepper sauce, minced garlic to enhance the flavor.
• 12. NOTE: Even though the phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven.

DEEP DISH LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

STUFFING CRUST TURKEY POTPIE

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.

DEEP-DISH TURKEY POT PIE

Steps:

• Heat oven to 375 degrees F.
• Add water to stuffing mix; stir just until moistened. Set aside.
• Place turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing. Bake 30 minutes or until heated through.