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.
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
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
TURKEY POT PIE WITH BISCUITS
I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did.
Provided by Vet1013
Categories Savory Pies
Time 45m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 3 qt casserole dish.
- In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
- Simmer for 5 minutes or til crisp-tender.
- Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
- Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
- Boil for approximately 1 min, add chicken and corn.
- Pour into greased casserole dish.
- In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
- Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
- Drop dough by spoonful evenly onto chicken mixture.
- Bake at 400F for 20-25 minutes or till top is golden brown.
- *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.
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
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
TURKEY AND VEGGIE ALFREDO POT PIE
Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
- Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
- Bake 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g
CHICKEN/TURKEY POT PIE
Make and share this Chicken/Turkey Pot Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- Prepare pie crust for a two-crust pie.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook two minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables, remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake at 425 for 30-40 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.
PILLSBURY CHICKEN POT PIE
This is a simple, no-canned soup chicken pot pie recipe. I added instructions for poaching the chicken breasts, but you can also use about 2.5 cups of leftover chicken or turkey. If you do, be sure to add 1 3/4 cups of chicken broth (the poaching method creates chicken broth so there's no need to buy or use already made stock). There are many pot pie recipes on here, but I couldn't find the Pillsbury recipe so I had to post so I knew where to find it :) It's very easy to double and freeze too. Also feel free to add garlic or different veggies to suit your tastes.
Provided by lolablitz
Categories Pot Pie
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Place chicken breasts in medium pot and cover with water. Add seasoned salt and other spices to taste (this will create the broth that you use to make the sauce). Bring to boil. Boil 2 minutes. Remove from heat and let sit for 20 minutes. Dice when done.
- While chicken is poaching, thaw pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth from poaching chicken breasts and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 625.6, Fat 38.8, SaturatedFat 14.1, Cholesterol 78.4, Sodium 894.3, Carbohydrate 45, Fiber 5.6, Sugar 0.7, Protein 25
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
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
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.)
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- Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell. Place crust on ungreased cookie sheet.
- Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim; remove casserole. Trim an additional 1/4 inch from edge of casserole-shaped crust. Using small cookie cutter or sharp knife, cut holes in crust. Cut additional shapes out of dough scraps, if desired; arrange over crust. Bake at 450°F. for 9 to 11 minutes or until light golden brown.
- Meanwhile, melt margarine in large saucepan. Stir in flour, marjoram and pepper; cook until mixture is smooth and bubbly, stirring occasionally. Gradually stir in milk and broth; cook until mixture boils and thickens, stirring constantly.
- Add chicken and vegetables. Cook 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon mixture into casserole; place baked crust on top.
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- Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
- Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
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