TURKEY POT PIE
Steps:
- Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.
- Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.
- Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.
- Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.
- Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture.
- Place the second pastry sheet over the filling; seal the edge and crimp as desired.
- For the egg wash, whisk 1 egg with 1 tablespoon of water.
- Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust.
- Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.
Nutrition Facts : Calories 487 kcal, Carbohydrate 39 g, Cholesterol 98 mg, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, Sodium 609 mg, Sugar 6 g, Fat 28 g, ServingSize Makes 4 to 5 Servings, UnsaturatedFat 0 g
TURKEY POT PIE
I made this for dinner yesterday with some of our leftover turkey. It was delicious! I used half the filling to make 2 pies and froze the rest for another time. 1 pie serves 2 so I froze the other one to have when I don't feel like cooking!
Provided by Cindy Ruwe
Categories Savory Pies
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 400 degrees.
- 2. Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
- 3. Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
- 4. Add potatoes & remaining olive oil and saute another 5 minutes.
- 5. Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
- 6. Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
- 7. Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
- 8. Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.
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
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.
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