Open Faced Turkey Pot Pie Recipes

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GRANDMA CARLSON'S TURKEY POT PIE



Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
⅛ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g

OPEN-FACED TURKEY MELTS



Open-Faced Turkey Melts image

Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!

Provided by Gina

Categories     Brunch     Dinner     Lunch

Time 10m

Number Of Ingredients 8

8 ounces chopped cooked turkey breast
1/4 cup celery (sliced)
3 tablespoons Hellman's Light mayonnaise
2 tablespoons dried cranberries
1 tablespoon red onion (chopped)
4 slices thin sliced multi-grain bread
4 ounces light Havarti cheese (sliced)
Reynolds Wrap non-stick foil

Steps:

  • Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
  • In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
  • Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
  • Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

Nutrition Facts : ServingSize 1 open faced sandwich, Calories 263 kcal, Carbohydrate 16.5 g, Protein 28 g, Fat 10 g, SaturatedFat 2.5 g, Cholesterol 65 mg, Sodium 477.5 mg, Fiber 3.5 g, Sugar 6 g

OPEN-FACED TURKEY POT PIE



Open-Faced Turkey Pot Pie image

I came up with this after Thanksgiving trying to use what I had on hand. Very simple recipe, gets those leftovers used, and can be easily modified to accommodate what you have on hand. Prep time includes preparing potatoes and dicing/shredding turkey.

Provided by GzNKz4evr

Categories     Pot Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 6

4 small potatoes, boiled, peeled, and diced
2 (10 ounce) cans turkey gravy
3 cups frozen mixed vegetables (thawed)
3 cups cooked turkey, leftovers (diced or shredded)
salt and pepper, to taste
1 refrigerated pie crust

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
  • In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
  • Add filling to crust.
  • Bake for 10 minutes at 425 degrees.
  • Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
  • Serve immediately. Do not expect perfect slices, the filling will not allow it.
  • Variations:.
  • a) Heavy cream can be added to filling for a creamier gravy.
  • b) Chicken can be substituted for turkey.
  • c) Country gravy can be used instead of turkey gravy.
  • d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
  • Enjoy!

Nutrition Facts : Calories 457.6, Fat 13.5, SaturatedFat 4.1, Cholesterol 55.1, Sodium 774.4, Carbohydrate 54.3, Fiber 8.3, Sugar 2.2, Protein 30.7

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