Turkey And Veggie Alfredo Pot Pie Recipes

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TURKEY AND VEGGIE ALFREDO POT PIE



Turkey and Veggie Alfredo Pot Pie image

Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 oz) Alfredo sauce
2 cups cubed cooked turkey
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
  • Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
  • Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
  • Bake 18 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g

TURKEY AND VEGGIE ALFREDO POT PIE RECIPE - (4.4/5)



Turkey and Veggie Alfredo Pot Pie Recipe - (4.4/5) image

Provided by CarolineNGa

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 ounce) Alfredo sauce
2 cups cubed cooked turkey
1 bag (12 ounce) Green Giant® broccoli, carrots, cauliflower & cheese sauce
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
1 can (12 ounce) Pillsbury® Grands! Jr golden layers buttermilk biscuits
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time. Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese. Bake 18 to 20 minutes or until biscuits are golden brown.

TURKEY-VEGETABLE POT PIE



Turkey-Vegetable Pot Pie image

Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg

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

TURKEY & VEGETABLE ALFREDO



Turkey & Vegetable Alfredo image

Made with whole wheat fettuccine, snow peas and a homemade creamy Alfredo sauce, this dish is a delicious way to use turkey leftovers!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 10

1/2 lb. whole wheat fettuccine, uncooked
1 cup snow peas, trimmed
1 red pepper, cut into thin strips
1-1/3 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
2 cups chopped leftover roasted turkey (white meat only)

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
  • Meanwhile, whisk broth and flour in large skillet. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and black pepper; stir. Bring to boil, stirring constantly. Cook and stir on medium heat 2 min. or until thickened. Stir in turkey; cook 2 to 3 min. or until heated through, stirring frequently.
  • Drain pasta; place in large serving bowl. Add turkey mixture; toss to coat. Top with remaining Parmesan.

Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

TURKEY-VEGETABLE POT PIE RECIPE - (4.5/5)



Turkey-Vegetable Pot Pie Recipe - (4.5/5) image

Provided by á-46991

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

  • Step 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Step 2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. Step 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. Step 4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter. Step 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

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