Manuels Turkey Pot 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.

TURKEY POTPIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.
• Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.
• Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.

TURKEY POT PIE

Steps:

• In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Stir in flour until no white can be seen.
• Add turkey, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings.
• Pour into a lightly greased pie plate and top with puff pastry. Trim puff pastry along the inside of the pie plate or dish you are using -- this is important for even cooking!
• Whisk together egg and water and brush over top of puff pastry (not all of it will be used -- this step can be omitted).
• Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. Serve.

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.

TURKEY POT PIE

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.

MANUEL'S TURKEY POT PIE

Steps:

• 1. Set the pie crust out at room temperature to soften (no more than 15 minutes). Preheat oven to 375°.
• 2. Chop the onion and sauté it in 1 tablespoon butter until soft. Stir the mixed vegetables into the onion, cover, and simmer until cooked through (about 5-7 minutes).
• 3. Unroll the pie crust into a large pie plate, pressing edges to the sides. Arrange chopped turkey and cooked vegetables in bottom of pie crust. Sprinkle with salt and pepper.
• 4. Make gravy according to package directions (may do this in the microwave) using 1 cup water. Stir in the cream. Pour the gravy over the turkey. NOTE: if you have leftover gravy from your dinner, use it instead. Way better than the package! Be sure to add the cream to it.
• 5. Crumble up the dressing and sprinkle it over the pie. Melt the 1/4 cup butter and drizzle over the dressing. Bake the pie about 45 minutes until crust is done and gravy bubbles up through the dressing. (May cover edges of crust with foil if it browns too quickly.) Allow to cool 5 minutes before serving.

TURKEY POT PIE

Steps:

• 1. In a large skillet, melt 4 tablespoons of butter. If using raw turkey breast, add to butter and season with salt and pepper.
• 2. Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from the skillet. If using leftover turkey, skip the above steps. To the skillet add the onion, potatoes. carrots and mushrooms. Stir and cook until slightly tender. (Approximately 5 minutes) Add 2 cups of stock, thyme, rosemary and parsley. Bring to a boil, then reduce heat to low and add back into the skillet the turkey or leftover turkey. Simmer for 10 minutes. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used. Add this roux to the turkey and vegetable mixture. Add peas. Transfer to a 2 quart round baking dish.
• 3. Allow to cool completely before putting on the crust. This filling can be prepared a day ahead, cooled and covered in the refrigerator.
• 4. Preheat oven to 375 degree F. Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish. Beat egg and milk and brush around the edge of the baking dish. Top with the crust and press the pastry, crimping the edges, around the dish. Brush lightly all over with the egg mixture. Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape. Bake until the top of the pie is golden brown. (40-45 minutes) Serve immediately.

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.