Easychickenorturkeypotpie Recipes

TURKEY POT PIE

Turkey Pot Pie image

Great for leftover turkey during the holidays.

Provided by Holly Nilsson

Categories Dinner

Time 1h18m

Number Of Ingredients 12

Ingredients

1 egg (beaten)
⅓ cup butter
1 onion (diced)
⅓ cup flour
½ teaspoon poultry seasoning
¼ teaspoon thyme
1 cup chicken broth
⅔ cup milk (or cream)
1 potato (diced and cooked)
1 ½ cups frozen vegetables (defrosted)
2 cups leftover turkey
1 double pie crust

Steps:

Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
Bake 35-40 minutes or until lightly browned and filling is bubbly.
Cool for 10-15 minutes before cutting.

Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving

EASY CHICKEN OR TURKEY POT PIE

Easy Chicken or Turkey Pot Pie image

For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium carrot, peeled and sliced
1 stalk celery, chopped
1 medium onion, finely chopped
1/2-3/4 teaspoon dried thyme
1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
1 tablespoon fresh minced garlic
1 teaspoon ground black pepper
3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 1/2 cups cubed cooked chicken (or turkey)
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 1/2 cups frozen cut green beans, cooked and drained
salt (to taste) (optional)
1 (9 inch) pastry for double-crust deep dish pie

Steps:

In a large skillet melt butter over medium heat.
Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
Line the bottom of the pie plate with pastry.
Add in the chicken or turkey mixture.
Place the remaining pastry on top; seal and flute.
Slice a couple of slits on top to allow steam to escape.
Brush lightly with table cream or milk.
Cover the edges loosley with foil.
Place the pie plate on a baking sheet.
Bake bottom-oven rack for 55-60 minutes or until golden brown.

Nutrition Facts : Calories 532.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 62.4, Sodium 847.5, Carbohydrate 40.5, Fiber 4.5, Sugar 3.5, Protein 22.4

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