Easyturkeypotpie Recipes

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.

Steps:

• Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
• Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
• Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
• Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
• Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

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.

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.

Steps:

• Preheat oven to 400°. Place on pie crust in an ungreased pie pan.
• In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat, mixed vegetables and shredded cheese. Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers.
• Bake in the preheated oven for 45 minutes, or until the crust is a golden brown.
• Let cool for 10 - 15 minutes before cutting.

Steps:

• Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
• In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

Steps:

• Heat oven to 375ºF.
• (350ºF. for glass pan).
• Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
• Boil and stir 1 minute.
• Spread in ungreased rectangular pan, 13x9x2-in.
• Stir remaining ingredients until blended.
• Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

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.

Steps:

• Heat oven to 375°F.
• Prepare stuffing as directed on package.
• Combine remaining ingredients in 2-qt. casserole sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until heated through.