Dutch Style Turkey Pot Pie Recipes

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.

EASY TURKEY POT PIE

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.

LEFTOVER TURKEY POT PIE

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.

TURKEY POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over.
• In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon.
• Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely.
• Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips.
• Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray.
• Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving.