CATHA'S INDIVIDUAL TURKEY POT PIES
A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.
Provided by Catha
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
- Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
- Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
- Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 40.3 g, Cholesterol 77.3 mg, Fat 30 g, Fiber 4.7 g, Protein 23.5 g, SaturatedFat 12 g, Sodium 1263.8 mg, Sugar 4.5 g
INDIVIDUAL TURKEY POT PIES
These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
- Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
- Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
- Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
- Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.
Nutrition Facts : Calories 994.4 calories, Carbohydrate 70.3 g, Cholesterol 126.8 mg, Fat 64.3 g, Fiber 5.2 g, Protein 33.8 g, SaturatedFat 19.8 g, Sodium 1072.3 mg, Sugar 2.5 g
INDIVIDUAL TURKEY POTPIES
Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.-Victoria Bond, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 33
Steps:
- In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 620 calories, Fat 34g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 864mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
TURKEY POTPIES
With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 pies (6 servings each).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
TURKEY AND MASHED POTATO POTPIES
In the days after Thanksgiving, keep it simple: These turkey potpies combine the supper's surplus with on-hand items for an outstanding Thanksgiving encore that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
- Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
- Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 290 g, Fat 9 g, Fiber 3 g, Protein 21 g, SaturatedFat 4 g
CONTEST-WINNING TURKEY POTPIE
My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind-when we just can't wait for leftovers to make it! -Marie Elaine Basinger, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 727 calories, Fat 45g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 1376mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.
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