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
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
GRANDMA'S TURKEY POT PIE
The comfort food of all time, chicken pot pie makes a great meal for a wintery day. It is also a great feel better meal to deliver to friends who have been ill or grieving. With a touch of sage for a flavour boost, and shortcuts for faster preparation, this is an ideal meal for busy Mom's.
Provided by Chef Dee
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the potatoes and vegetables in a glass bowl and thaw in microwave, set aside.
- In a large saucepan, cook the onions in the butter until soft.
- In a small bowl, stir the flour and seasonings together,then stir this flour mixture into the butter and onions.
- Stir until smooth, then whisk the milk and chicken broth into the flour mixture, stirring until the broth comes to a boil and thickens.
- Add hashbrowns, vegetables and turkey.
- Line a 9" pie plate with one of the crusts, then fill with the turkey mixture.
- Lay the top crust over top,with a sharp knife slice small vents into the top crust.
- Seal the edges together by pinching the two crusts with damp fingers, then brush the top crust with beaten egg.
- Set on middle oven rack and bake for 45 min's at 400 degrees. Let the baked pot pie sit at room temperature for several minutes in order for the juices to thicken up.
- Serve with coleslaw and dinner rolls.
Nutrition Facts : Calories 1102, Fat 68.4, SaturatedFat 27.7, Cholesterol 167.1, Sodium 1411, Carbohydrate 86.2, Fiber 6.8, Sugar 1.8, Protein 37.9
SOUTHERN STYLE TURKEY POT PIE
This is a great way to use leftover turkey or chicken. This is pot pie how my grandma makes it. Turkey and vegetables with a creamy gravy and biscuit topping. Great comfort food. Changed to add: If you can't find Veg-al, frozen mixed veggies is fine. I often add leftover green beans or corn on top of the veggies.
Provided by MsSally
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med.
- Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits.
- Bake for 20 mins or until biscuits are golden brown.
Nutrition Facts : Calories 360.7, Fat 12, SaturatedFat 3.5, Cholesterol 58, Sodium 1443.7, Carbohydrate 32.7, Fiber 3.7, Sugar 6.2, Protein 29.1
GRANDMA'S LEFTOVER TURKEY POT PIE
Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.
Provided by Laura Adams
Categories Turkey Pot Pie
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
- Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 45 g, Cholesterol 44.5 mg, Fat 31.7 g, Fiber 5.7 g, Protein 22.5 g, SaturatedFat 8.3 g, Sodium 911.5 mg, Sugar 0.8 g
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