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 AND LEEK POT PIE WITH INSTANT GRAVY
This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!
Provided by French Tart
Categories Savory Pies
Time 1h10m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
- Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
- When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
- Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
- (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
- Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
- When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.
LEFTOVER TURKEY POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, olive oil, yellow onion, celery, carrot, butternut squash, frozen peas, corn, roasted turkey, garlic, McCormick® Rubbed Sage, kosher salt, freshly ground black pepper, chicken broth, McCormick® Turkey Gravy, heavy cream, prepared biscuits
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
- Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
- In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
- Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
- Remove the pan from the heat and arrange the biscuits over the filling.
- Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 44 grams, Fat 40 grams, Fiber 3 grams, Protein 22 grams, Sugar 10 grams
TURKEY POT PIE WITH LEFTOVERS
All that leftover Thanksgiving dinner but tired of just leftovers...than try this leftover turkey dinner pot pie. I use a variation of veggies depending on what we have for the big dinner (This year we used carrots, corn and and asparagus). This recipe can be made in small individual size pie pans or in a large pie pan as well. I have taken several recipes and tweaked it to my own liking. This can also be prepared in advance and frozen once assembled and baked at a later day.
Provided by taytay411
Categories Whole Turkey
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
- In a skillet saute the chopped onion until slightly soft and set aside.
- Mix together the turkey or chicken, mixed vegetables, onion, soup and
- milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
- Pour into pie crust, cover with top crust and crimp edges. Poke holes in
- top crust and bake for 40 to 50 minutes.
- When done, let set for 5 to 10 minutes before serving.
- Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.
Nutrition Facts : Calories 180.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 42.5, Sodium 674, Carbohydrate 12.3, Fiber 1.8, Sugar 1.7, Protein 17.4
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