TURKEY POT PIE I
A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 45.7 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.9 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 670.8 mg, Sugar 2.9 g
CHICKEN OR TURKEY TETRAZZINI DELUXE
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.
Provided by DACLKG
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39 g, Cholesterol 85.3 mg, Fat 24.7 g, Fiber 2.9 g, Protein 28.8 g, SaturatedFat 12.7 g, Sodium 943.9 mg, Sugar 4.7 g
LEFTOVER THANKSGIVING TURKEY POT PIE
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.
CHICKEN OR TURKEY PIE
Number Of Ingredients 10
Steps:
- In a small saucepan cover carrot and celery with water. Over medium-high heat bring to a boil reduce heat to medium and simmer for 3 to 4 minutes or just until tender drain and set aside.In a medium saucepan over medium-high heat melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add chicken broth or bouillon and milk. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste.Add carrot, celery, chicken or turkey and peas.Preheat oven to 450° F. Roll or pat biscuit dough into a rectangle 1/2 -inch thick and cut into biscuits. Pour hot chicken filling into an oblong 2-quart casserole. Place biscuits on top. Bake for 10 to 15 minutes or until biscuits are golden brown.
Nutrition Facts : Nutritional Facts Serves
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- Lay a large piece of plastic wrap out on the counter then pour the mixture onto the plastic wrap. Push the mixture into a rough rectangle, the edges will be dry and won’t cling to the dough, this is ok. Sprinkle some flour onto the dough and use a rolling pin to roll it out into a larger rectangle (edges will be dry and crumbly). Use the plastic wrap to fold each of the short ends of the rectangle toward the middle (it is ok if it cracks, it will eventually start to come together). Roll the dough out again then fold the opposite ends toward the middle and roll out into another rectangle. If there are still loose, crumbly edges then fold and roll one more time. The dough will be spotted with flecks of butter, which is what you want, those flecks of butter will make a flaky, tender crust.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (The dough can be made ahead of time and frozen for up to 3 months)
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