FAST AND EASY TURKEY POT PIE
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
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
QUICK TURKEY POT PIE
A Wonderful way to use leftover turkey. Came across this recipe recently and actually just tried it for lunch today and thought it was quite nice and wanted to share it here.Hope you enjoy it as much as i did.
Provided by Bluenoser
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place turkey and vegetables in a 8 inch pie pan.
- Cover with soup.
- Mix egg,milk and bisquick.
- Pour over top.
- Bake at 400F 30-35 minutes or until golden.
- Serve with favorite salad.
Nutrition Facts : Calories 333.3, Fat 10.9, SaturatedFat 3.4, Cholesterol 104.6, Sodium 527, Carbohydrate 29.3, Fiber 3.1, Sugar 5.7, Protein 27.8
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
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.
EASY TURKEY POT PIE
Thanksgiving dinner leave you feeling sluggish? Turn leftovers into our better-for-you Easy Turkey Pot Pie. Savory turkey pot pie has never been so easy to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
QUICK 'N EASY TURKEY POT PIE CASSEROLE
Steps:
- Heat oven to 400°F.
- Mix gravy and pasta sauce in large bowl until blended. Add remaining ingredients; mix lightly.
- Spoon into 11x8-inch baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 19 g
EASY TURKEY POT PIE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Whip up a delicious and comforting main-dish pie using leftover turkey and what's on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In ungreased 1-quart casserole, stir together vegetables, turkey, soup and broth. Microwave on High 3 minutes; stir.
- In small bowl, stir remaining ingredients until blended. Pour over turkey mixture (crust will rise during baking).
- Bake uncovered 20 to 25 minutes or until light brown.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
EASY TURKEY POT PIE
Bisquick Heart Smart® recipe! Cozy up to a pot pie that's in the oven in minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 0 g
ULTIMATE TURKEY POT PIE
This Ultimate Turkey Pot Pie turns a beautiful golden brown and is filled with absolute goodness. As a matter of fact, it's so good you'll slap your momma!!
Provided by cookthekitchen
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 2h35m
Yield 10
Number Of Ingredients 21
Steps:
- To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
- Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
- Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 588.8 calories, Carbohydrate 52.3 g, Cholesterol 109.2 mg, Fat 32 g, Fiber 3.3 g, Protein 20.5 g, SaturatedFat 19.3 g, Sodium 411.2 mg, Sugar 2.5 g
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