Curried Turkey Pot Pie Recipes

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CURRIED TURKEY POT PIE

Mixed vegetables and turkey topped with Pillsbury™ pie crust makes delicious pot pie - a perfect Asian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 11



Curried Turkey Pot Pie image

Steps:

  • Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
  • Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
  • Bake 30 to 35 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 640 mg

2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon curry powder
1/4 teaspoon salt
1 can (10 3/4 oz) condensed cream of chicken soup
2 3/4 cups chopped cooked turkey breast
1 2/3 cups frozen mixed vegetables (from 12-oz bag), thawed
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons coarsely chopped slivered almonds

TURKEY POT PIE

For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12



Turkey Pot Pie image

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.

2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten

CURRY CHICKEN POT PIES

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14



Curry Chicken Pot Pies image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

TURKEY POTPIE

No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. "The Oxford Companion to Food" speculates that the English word may come from the word "magpie," because magpies collect random items in the way a pie often houses varied ingredients. It's appropriate, then, that this pie is here to accommodate your Thanksgiving leftovers: turkey, of course, but also leftover roasted squash or sautéed mushrooms in place of peas, chop up half a rutabaga instead of carrot and celery, or a stray leek or shallot instead of onion. Any fresh soft herbs can go in the biscuit topping. For an even simpler version, use canned biscuits arranged on top of the filling as the crust, or defrosted puff pastry with a vent cut in the middle. For a more assertive flavor, use the larger amount of mustard.

Provided by Sarah DiGregorio

Categories     dinner, pies and tarts, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 22



Turkey Potpie image

Steps:

  • Make the biscuit dough: In a large bowl, combine the flour, baking powder and salt. Add the cold chunks of butter and toss to coat. Using your fingers, pinch, smear and squeeze the butter into the flour until the butter pieces are the size of a penny or the size of a pea. There's no need for perfection, but the butter should be evenly distributed throughout the flour, and each butter bit should be coated in flour. Stir in the chives and herbs. Pour the buttermilk into the mixture and mix it briefly and gently with a fork, just until a shaggy dough forms. Cover and put the dough in the refrigerator while you make the filling.
  • Make the filling: Heat the oven to 400 degrees. In an oven-safe 10-inch skillet, melt the butter over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent and shrunken, 6 to 8 minutes. Add the garlic, carrot and celery, and cook, stirring, until fragrant and slightly softened, about 3 minutes. Add the flour and the onion powder, and cook, stirring constantly, until the flour is completely incorporated with the vegetables, about 1 minute. Whisk in the chicken broth, mustard, Worcestershire and lemon juice, and cook, whisking, until the mixture comes to a bubble. Let it cook, whisking once or twice, until it thickens to lightly coat the back of a spoon, about 2 minutes. Stir in the turkey and the peas. Season generously with black pepper; taste and season with additional salt if desired. Remove pan from the heat.
  • Evenly scatter the biscuit dough over the top of the filling, in golfball-size clumps. (Don't press or roll the dough into neat balls, which can make the biscuits tough.) Put the skillet on a foil-lined sheet pan to catch any drips and bake in the oven until the filling is bubbling and the biscuits are lightly browned, 35 minutes. (If using canned biscuits or puff pastry, the cook time will be closer to 25 minutes. Check the package directions for a guide.)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt (Diamond Crystal)
8 tablespoons cold unsalted butter, cut into small chunks
1/4 cup thinly sliced chives
1/4 cup chopped, lightly packed fresh soft herbs, such as parsley, dill or tarragon
3/4 cup buttermilk
5 tablespoons unsalted butter
1 small red or yellow onion, chopped
Kosher salt (Diamond Crystal)
6 garlic cloves, chopped
1 small or medium carrot, peeled and chopped
2 celery ribs, including leaves, chopped
1/4 cup all-purpose flour
1 teaspoon onion powder
2 cups chicken or turkey broth or stock
2 teaspoons to 1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of ½ lemon (about 1 generous tablespoon)
1 1/2 cups chopped or shredded cooked turkey or chicken
3/4 cup frozen peas
Black pepper

CURRIED TURKEY STIR-FRY

Make a filling meal-in-one in 30 minutes! The curry powder adds just the right amount of spice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12



Curried Turkey Stir-Fry image

Steps:

  • Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
  • In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

Nutrition Facts : Calories 470, Carbohydrate 71 g, Cholesterol 75 mg, Fiber 8 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

1 3/4 cups uncooked instant brown rice
2 cups water
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb turkey breast strips for stir-fry
1 medium red bell pepper, cut into thin strips
2 cups small broccoli flowerets
1 1/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 teaspoons cornstarch
4 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

ONE-POT TURKEY SKILLET PIE

This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 15



One-Pot Turkey Skillet Pie image

Steps:

  • Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
  • In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
  • Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 medium white onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced
1 1/2 pounds ground turkey, preferably dark meat
2 tablespoons tomato paste
1 tablespoon chili powder
1 can (14.5 ounces) diced tomatoes
3 tablespoons unsalted butter
1/3 cup buttermilk
1 1/2 cups grated cheddar cheese (6 ounces)

TURKEY POT PIE WITH PUFF PASTRY CRUST

Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19



Turkey Pot Pie With Puff Pastry Crust image

Steps:

  • Put the pearl onions in a large bowl.
  • Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
  • In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
  • Add in the mushrooms; stir/saute for 3 minutes or until softened.
  • Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
  • Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
  • Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
  • Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
  • Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
  • Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
  • If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
  • Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
  • Brush the crust with the beaten egg.
  • Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
  • Let the potpie stand for 10 minutes before serving.

Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 18.7, Cholesterol 163.2, Sodium 264.6, Carbohydrate 65.4, Fiber 6.6, Sugar 7.8, Protein 40.5

1 (10 ounce) bag frozen pearl onions, defrosted
3 medium carrots, peeled and cut into 1-inch pieces
1 lb yukon gold potato, peeled and cut into 1-inch pieces
1/2 cup unsalted butter
2 leeks, white and light green parts only, cleaned and finely chopped
3/4 lb medium cremini mushroom, thickly sliced
1 cup frozen baby peas, defrosted
1 cup frozen corn kernels, defrosted
4 cups cooked turkey, cut into 2-inch chunks
7 tablespoons all-purpose flour
2 cups turkey broth or 2 cups chicken broth
1 cup half-and-half
salt
white pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
1 large egg, beaten
2 tablespoons freshly grated parmesan cheese

GRANDMA CARLSON'S TURKEY POT PIE

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



Grandma Carlson's Turkey Pot Pie image

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

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

TURKEY POT PIE

This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!

Provided by debbiec

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13



Turkey Pot Pie image

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.

Nutrition Facts : Calories 457.6, Fat 24.7, SaturatedFat 8.1, Cholesterol 49.8, Sodium 687.8, Carbohydrate 41.4, Fiber 3.4, Sugar 2.6, Protein 17.2

2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper
2 1/4 cups chicken broth
2 -3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

CURRIED LEFTOVER POT PIE RECIPE BY TASTY

Enjoy this Indian twist on a classic favorite! Using leftovers from your Thanksgiving meal, get ready to make a delicious main dish that everyone will love!

Provided by Carrie Hildebrand

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19



Curried Leftover Pot Pie Recipe by Tasty image

Steps:

  • Preheat oven to 400°F (200°C) degrees.
  • In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
  • Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
  • Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
  • Add the heavy cream and season to taste with salt and pepper.
  • Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
  • In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
  • Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 32 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams

4 tablespoons unsalted butter
1 cinnamon stick
3 cardamom pods, crushed
½ teaspoon whole clove
1 cup leftover peas
1 cup leftover carrots, chopped
1 cup onion, chopped
1 tablespoon garlic, chopped
2 cups leftover turkey, shredded
1 ½ tablespoons garam masala
1 bay leaf
1 ½ cups leftover gravy
2 tablespoons heavy cream
½ cup leftover mashed potatoes
1 sheet puff pastry
1 egg
1 tablespoon water
salt, to taste
pepper, to taste

TURKEY POT PIE

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.

Provided by Charlotte

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

Time 1h20m

Yield 8

Number Of Ingredients 14



Turkey Pot Pie image

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.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 ½ cups cooked turkey, cubed
3 tablespoons all-purpose flour
½ cup milk

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From recipelion.com


THE BEST CURRIED BEEF POT PIE - THE DIASPORIC DISH
Preheat oven to 300 degrees. Season the stew beef with salt, pepper, 1/2 of the maggi cube, 1/2 tsp thyme, 1/2 tsp turmeric powder, and tsp each garlic powder, onion …
From thediasporicdish.com


TURKEY CURRY POT PIE | DINNER WITH THE STEWARTS
Turkey Curry Pot Pie Serves 4. 2 tablespoon oil 1/2 large onion, diced 2 garlic cloves, minced 1 (12 oz.) bag frozen peas and carrots 3 tablespoons butter 1/4 cup flour 1 (14 …
From dinnerwiththestewarts.wordpress.com


CURRIED TURKEY POT PIE - PARADE: ENTERTAINMENT, RECIPES ...
Sprinkle with the curry powder and flour and cook, stirring constantly to mellow the flavors, 1 to 2 minutes. Add the carrots, potatoes, apple, broth and the cinnamon stick.
From parade.com


CURRIED TURKEY POT PIE | COOK SMARTS
Turkey, ground - 1 lb Curry powder, mild - 1 tsp Garam masala - 1 tsp Salt - 1 tsp Paprika - 1/2 tsp Cumin - 1/2 tsp Oil, cooking - 1 Tbsp Butter - 2 Tbsp Flour, all-purpose - 2 …
From mealplans.cooksmarts.com


TURKEY POT PIE RECIPE - THE SPRUCE EATS
Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture. Place the second pastry sheet over the filling; seal the edge and crimp as desired. For the egg …
From thespruceeats.com


CURRY TURKEY POT PIE – SIROKINCURLY
Keep your leftover Thanksgiving turkey going strong with this turkey pot pie recipe, featuring a creamy, curry-spiked sauce and the best tender, flaky, buttery crust. Pie, pie, pie. …
From sirokincurly.website


CURRIED TURKEY POT PIE RECIPE - COOK SMARTS
Our unique Curried Turkey Pot Pie recipe brings savory pies to the next level with a completely new burst of flavor! By Brittany Yamamoto-Taylor; June 20, 2018 ; Chicken pot …
From cooksmarts.com


TURKEY POT PIE RECIPE | BON APPéTIT
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 …
From bonappetit.com


CURRIED TURKEY POT PIE IS SIMPLE TO MAKE FOR A GREAT ...
Curried Turkey Pot Pie is pure homemade goodness and it is from a series of ... Sep 28, 2019 - Today, we have the best recipe for leftover turkey that is so easy to make!! Pinterest
From pinterest.ca


TURKEY POT PIE RECIPE - BBC FOOD
Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Preheat the oven to 180C/350F/Gas 5. …
From bbc.co.uk


TURKEY POT PIES WITH PUFF PASTRY
Add in all the frozen vegetables along with all the seasonings and simmer another 10 minutes. Once the filling is ready, pour it into individually oil greased pie plates. Then …
From canadiancookingadventures.com


CURRIED TURKEY AND COUSCOUS PIE - BETTER HOMES & GARDENS
Step 1. Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Add turkey and garlic; cook and stir for 1 minute. Sprinkle curry powder, salt, and ground red …
From bhg.com


CURRIED TURKEY POT PIE | RECIPE | TURKEY POT PIE, TURKEY ...
Nov 25, 2016 - Curried turkey pot pie is about as comforting as comfort food gets. It's full of flavor, and because they're a single serving size, these bake up quickly. It's full of flavor, and …
From pinterest.co.uk


CURRIED TURKEY POT PIE - COOK SMARTS
Heat oven to 400F / 204C degrees. Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes), and sugar. Season with some salt. Transfer …
From mealplans.cooksmarts.com


WEIGHT WATCHERS TURKEY POT PIES RECIPE ONLY 4 POINTS ...
Toss the diced turkey breast in the bottom of the ramekin. Mix the vegetables and gravy together and layer on top of the turkey. Add the mashed cauliflower. Top with the pie …
From justshortofcrazy.com


TURKEY POT PIE - RICARDO CUISINE
Bring to a boil. Cover and simmer for 10 minutes. Add the meat, broccoli and peas. Cook for 2 minutes. Stir in the kneaded butter. Bring back to a boil. Pour into a 2 litre (8-cup) capacity and …
From ricardocuisine.com


TURKEY CURRY POT PIE - RECIPE | COOKS.COM
In bowl, combine salad dressing, broth and curry powder. Add turkey, mixed vegetables, celery, onions and olives; toss gently. Spread mixture in 4 (10 ounce) individual baking dishes. Divide …
From cooks.com


TURKEY POT PIE - CULINARY HILL
Cook the onions in the melted butter until softened. Next, whisk in the flour. Then pour in the broth and the milk. Keep stirring and the mixture will get bubbly and thick. Add the …
From culinaryhill.com


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