Turkeypotpie Recipes

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

TURKEY POT PIE IN A SHELL

Steps:

• 1. Prepare the pastry shells according to the package directions.
• 2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
• 3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells.

TURKEY POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over.
• In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon.
• Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely.
• Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips.
• Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray.
• Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving.

TURKEY POT PIE

Steps:

• line 9 inch pie plate with 1st crust.
• set other crust to side.
• mix remaining ingredients in large bowl.
• pour into pie plate.
• top with remaining crust.
• put small slits in top crust.
• bake for about 1 hour in 350 degree oven.
• when done let set for about 10 minutes.

FAST AND EASY TURKEY POT PIE

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.

DAD'S LEFTOVER TURKEY POT PIE

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.

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.

TURKEY POT PIE RECIPE

Steps:

• Melt the butter in a large skillet over medium heat. Cook the chopped onion, celery and carrots until soft, about 5 minutes. Stir in flour and cook, stirring constantly, about 3-4 minutes.
• Slowly whisk in the chicken broth and milk and bring to a simmer. Continue cooking and stirring occasionally until thickened, about 5 minutes. Remove from the heat.
• Add the salt, pepper, garlic powder, cayenne (if using), frozen peas and turkey. Gently fold together with a spatula. Check the seasoning and add more salt and pepper as needed. Set aside to cool for 20-30 minutes.
• Preheat oven to 375°F. Place a foil lined, rimmed baking sheet or baking stone in the oven to preheat. *
• While the filling is cooling, roll out half the pastry and fit into the bottom of a 9-inch deep dish pie plate. Roll out the top crust and have it ready to use as soon as the filling is added.
• Pour the cooled turkey mixture into the prepared crust. Quickly top with the second pastry. Trim the excess crust and fold under sealing the pastry with the bottom crust. Crimp the edges in a decorative pattern. Cut 4 or 5 slits in the top crust to vent. Brush the entire top crust with the egg wash. Sprinkle with sesame seeds.
• Place the pot pie on the preheated baking sheet. Bake for 45 to 50 minutes or until the filling is bubbly and the crust is golden brown.

EASY TURKEY POT PIE

Steps:

• Heat oven to 425°F. Lightly grease a 9-inch pie plate.
• Heat oil in a large skillet over medium heat. Add vegetables and season with thyme, garlic powder, onion powder, salt and pepper. Cook until vegetables are thawed and starting to soften. Stir in chicken broth.
• In a measuring jug, whisk together milk and cornstarch, then thoroughly stir into the vegetables as well. Simmer until gravy has thickened.
• Take off the heat and stir in sour cream and butter. Fold in cooked turkey until smothered in gravy. Spread in prepared pie plate.
• On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Place on top of pie filling, crimp edges, then cut 4 slits into the pastry. Brush with oil for more shine, if you like.
• Bake pot pie in the hot oven for 20-25 minutes, until puff pastry is flaky and golden and filling is bubbly. Let sit on the counter for 10 minutes to allow the filling to thicken before scooping to serve.

TURKEY POT PIE

Steps:

• Preheat oven to 425°F (220°C).
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• Cook and stir until the vegetables are soft.
• Stir in the broth.
• 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.
• Cool slightly, then pour mixture into 1 unbaked pie shell.
• Cover with remaining crust.
• Flute edges, and make 4 slits in the top crust to let out steam.
• Place on a cookie sheet.
• Bake in the preheated oven for 15 minutes.
• Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

TURKEY POT PIE

Steps:

• In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Stir in flour until no white can be seen.
• Add turkey, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings.
• Pour into a lightly greased pie plate and top with puff pastry. Trim puff pastry along the inside of the pie plate or dish you are using -- this is important for even cooking!
• Whisk together egg and water and brush over top of puff pastry (not all of it will be used -- this step can be omitted).
• Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. Serve.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

CONTEST-WINNING TURKEY POTPIE

Steps:

• In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm. , For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. , Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired. , Bake at 375° for 40-45 minutes or until crust is golden brown.

TURKEY POT PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and 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. Cool slightly, then 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:

• 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.