Turkey Pot Pie With Dumpling Crust Recipes

TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, 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. 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 POT PIE

Steps:

• Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
• Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
• Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.

TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.

TURKEY POT PIE WITH DUMPLING CRUST

Steps:

• In a large saucepan melt 1/3 cup butter.
• Add mushrooms, saute 2 minutes.
• Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
• Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
• Reduce heat and add thyme, Tabasco sauce, salt and pepper.
• Mixture should thicken, simmer for 10 minutes.
• Add diced turkey and mixed vegetables, stirring to combine.
• Spoon into greases 12 cup casserole.
• Top with dumpling crust.
• DUMPLING CRUST.
• In a bowl, blend remaining ingredients except milk and butter.
• Cut butter in with pastry blender to form a coarse crumb.
• Add milk, stirring just to combine.
• Turn dough onto floured surface and knead a few times.
• Roll out to fit top of casserole.
• Place directly on top of turkey mixture and cut steam vents.
• Bake at 400 F for 25 to 30 minutes.
• To save time I often use frozen mixed vegetables instead of the peas and carrots.

TURKEY POT PIE A LA KAT

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
• Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
• Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
• Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
• Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.

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.

DAD'S LEFTOVER TURKEY POT PIE CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a large pot over medium heat, heat the oil until shimmering. Saute the onion, carrots, and celery until softened.
• Stir in the flour until no lumps remain. Add in about ¼ cup of broth and stir until thick sauce forms. Add the remaining broth and bring to a boil. Reduce the heat to a simmer and allow to simmer until thickened, about 10 minutes.
• Remove from the heat and stir in the turkey and peas. Season with salt and pepper to taste. Pour into an 8x11-inch baking pan and set aside.
• Make the topping by whisking together the flour, baking powder, and salt.
• In a separate small bowl, beat together the egg and milk. Pour into the flour and stir to combine. It should be a sticky dough.
• Drop dough of about 2 to 3 tablespoons each on top of the turkey mixture. Bake for 17-19 minutes, until the topping is golden brown.

CREAMY ROSEMARY TURKEY AND VEGETABLE POTPIE WITH HERBED DUMPLINGS

Steps:

• Make the turkey mixture
• In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
• Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
• Make the dumpling batter
• In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
• Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
• Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.