Gmas Turkey Pie Recipes

TURKEY POT PIE I

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.

DAD'S LEFTOVER TURKEY POT PIE

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.

GAME PIE

Steps:

• Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.
• Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.
• Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
• Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
• Heat the oven to 200C/180C Fan/Gas 6.
• Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.
• Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.

GMA'S TURKEY PIE

Steps:

• Cook all ingredients except biscuits in large sauce pan until heated thoroughly. Taste for seasoning, add more if desired (sage should be a prominent seasoning in this dish).
• Spoon hot mixture into glass baking dish (9x13).
• Top with biscuits (enough to cover entire dish).
• Bake according to directions on biscuit packaging.

TURKEY MINCE PIE

Steps:

• Peel and chop the spuds and boil them in salted water for approx 16 minutes until soft enough to mash. Drain well and allow to dry out over a very low heat for a minute, shaking the pan occasionally to stop them burning. Turn off the heat, add butter, cream and seasoning and mash until smooth and creamy. Set aside to cool
• Heat a large lidded pan and add a tablespoon of olive oil. When the oil is hot add the meat. Season well with salt and white and black pepper. Fry until the meat has changed colour and some of its liquid has cooked away. Set aside with any remaining liquid (if all the liquid cooks off that's fine but I usually find that Turkey mince holds a lot of moisture and I don't usually have the patience to cook it all off)
• Reheat the same pan and add the remaining olive oil. Once this is hot add in the diced onion and turn down the heat. Cook the onion gently for a few minutes and then add the diced celery stalk. Cook gently for approx 10 minutes until the veg has softened but not browned. Now add the meat back to the pan and turn the heat back up. Once everything is starting to bubble again add in the white wine and cook on high heat to reduce the wine, then add your stock. If you like lots of gravy you can add more stock at this point. Cook on high heat for a few minutes and then add in the sweetcorn and the chopped celery leaves. As soon as the gravy start to bubble again thicken with the cornflour to the consistency of your preference. Now turn the heat right down, place the lid on the pad and simmer for about 10 minutes.
• Transfer the pie filling to a casserole pot and allow to cool for about 20 minutes before adding the mashed potato (if you add the potato whilst the filling is hot it will start to melt into the filling). At this point, if you want you can cool the pie and set it aside in the fridge until you want to cook it. Finally, preheat your oven to 180C. Place the casserole pot onto a baking tray, sprinkle on a generous portion of cheese and bake for 45 minutes to an hour until the cheese is crispy and bubbling and the pie is hot throughout. Serve with lots of green veg and carrots...Yum!!!

TURKEY POT PIE RECIPE

Steps:

• Preheat the oven to 375 degrees.
• Dice the turkey and set aside. Dice all of the vegetables
• Place a stock pot over medium heat. Add the butter and olive oil and when hot and bubbly add the vegetables and seasoning - thyme, salt, pepper and red pepper flakes. Saute for 5 minutes.
• Sprinkle with flour. Stir and cook the flour for about 3 minutes or so until it is golden brown.
• Add the stock slowly, whisking as you go. Cook until thickened 3-5 minutes.
• Add in the cooked turkey. Stir to combine and divide between two oven-safe bowls.
• Top with pie crust. Cut slits in the pie crust to allow the steam to vent. Place on a sheet pan lined with foil.
• Bake for 30 minutes until the crust is golden brown.

OLD FASHIONED TURKEY POT PIE - A GREAT WAY TO USE THANKSGIVING LEFTOVERS!

Steps:

• Remove the pie dough from the food processor bowl onto a large flat surface, pat the dough together, and shape it into a long rectangle. Cut the dough into eight even sections for four large individual pies or 12 sections for six small individual pies. Refrigerate the dough for at least 1 hour.
• While the dough is chilling, medium dice all the veggies and place them into a steamer pot.
• Add enough water to steam the veggies and turn up the heat. When the water is starting to steam, cover the pot and set a timer for 5 minutes. When the 5 minutes are up, remove the veggies to a baking sheet and let them cool in an even layer.
• In a separate bowl, add the diced turkey, gravy, and cooled veggies. Stir gently to combine. If the gravy is thick and congealed add up to 1/2 cup turkey or chicken stock. Taste the filling and season it with dried thyme and salt and pepper if needed.
• Remove the pie dough sections from the refrigerator and begin to roll them out two at a time. When you have two sheets rolled start assembly of the pot pies by adding the bottom crust, filling the pie with the turkey mixture, and then adding the top crust.
• Both crusts should be hanging slightly over the edge of the dish. Fold the top crust around and under the bottom crust and tuck it gently into the side of the dish. Crimp the edges using your fingers. Use a fork to add several vent holes in the top crust.
• Either bake the fresh pies (350°F) right away or wrap them well and freeze them for a later time. Fresh pies take about 40 minutes and frozen pies take at least 60 minutes. The crust should be golden and the filling should be bubbling and hot all the way through.