Next Day Turkey Pot Pie Recipes

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

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.

NEXT-DAY TURKEY POT PIE

Steps:

• Set your refrigerated pie crust out to thaw.
• Chop and shred all left over turkey. You can use either kind of meat for this. Mix in the Cream of Chicken soup and drained mixed veggies. This should be kind of thick to stir.
• Add salt and pepper to your own taste.
• Spray pie pans with non-stick spray. (You can use shallow cake pans but they will take longer to bake.).
• Place unrolled pie crust into the pan and nip off the extra dough around the edges. Be sure to leave some on the rim to mesh with the top crust.
• Fill the pie leaving maybe two to three centimeters from the top with the turkey veggie mixture. Smooth it flat.
• Cover with a top crust and cut steam vents in to the crust.
• Cover the edges with aluminum foil.
• Bake as you would any two crust pie. Remember the mixture is pretty much cooked already you just need to bake the crust.
• Remove the aluminum foil for the last five or so minutes until the whole top crust is golden brown and semi-stiff.
• Serve like pie and enjoy!