Turkeychicken Pot Pie With Herbed Dumpling Crust Recipes

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.

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.

GRANDMA CARLSON'S TURKEY POT PIE

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.

TASTY TURKEY/CHICKEN POT PIE

Steps:

• Combine miracle whip, flour, boullion and pepper in a medium saucepan.
• Gradually add milk.
• Cook stirring constantly over low heat until thickened.
• Add meat and veggies.
• Heat thoroughly while stirring occasionally.
• Pour into an 8-inch square pan.
• Unroll crescent roll dough into two rectangles.
• Press perforations together to seal.
• Place rectangles side by side to form a sqaure.
• Place seams together.
• Place square over filling and press around edges to seal.
• Bake at 375 15-20 minutes or until browned and bubbly.

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.