TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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 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
SOUTHERN STYLE TURKEY POT PIE
This is a great way to use leftover turkey or chicken. This is pot pie how my grandma makes it. Turkey and vegetables with a creamy gravy and biscuit topping. Great comfort food. Changed to add: If you can't find Veg-al, frozen mixed veggies is fine. I often add leftover green beans or corn on top of the veggies.
Provided by MsSally
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med.
- Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits.
- Bake for 20 mins or until biscuits are golden brown.
Nutrition Facts : Calories 360.7, Fat 12, SaturatedFat 3.5, Cholesterol 58, Sodium 1443.7, Carbohydrate 32.7, Fiber 3.7, Sugar 6.2, Protein 29.1
CREAMY TURKEY POT PIE
A quick and easy recipe that helps use up that leftover turkey (or chicken) from the holidays. This tasty dish is from the Campbell's soup website and is made with puff pastry shells.
Provided by Crafty Lady 13
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pastry shells according to package directions.
- Heat oil in 10" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
- Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry "tops," if desired.
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