Turkey Twist Pie Recipes

FAST AND EASY TURKEY POT PIE

Fast and Easy Turkey Pot Pie image

This pie is super fast and easy to make with leftover turkey.

Provided by KatieIng

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

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) package pastry for a 9 inch double crust pie
2 cups cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon seasoned salt
1 teaspoon seasoned pepper blend
½ cup shredded Cheddar cheese
1 (16 ounce) package frozen mixed vegetables, thawed and drained

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g

DAD'S LEFTOVER TURKEY POT PIE

Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

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

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

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.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

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