Turkey And Stuffing Pot Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees (176 celsius).
• Cook vegetable mix according to package instructions; drain well.
• Mix together turkey, vegetables, garlic powder, sage, salt and pepper in a large bowl.
• If using a bottom pie crust, line a 9 x 13 rectangular cake pan with crust; prick all over and pre-bake until light brown.
• Spoon vegetable and turkey mixture into the 9 x 13 rectangular cake pan.
• Pour gravy over the vegetable/turkey mixture.
• Top with stuffing, spreading evenly over all.
• Bake for 30 minutes or until hot and the stuffing crust is brown and crispy.

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:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 10-inch circle.
• Cover with plastic wrap and let rest.
• Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
• Place peas, carrots, corn and celery in a bowl.
• Cover and microwave for 3 minutes.
• Drain and set aside.
• Melt butter in a skillet.
• Add onion and cook until onion is slightly clear.
• Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
• Slowly whisk in chicken broth and milk until mixture is thick and simmering.
• Remove from heat. Fold in drained vegetables and turkey until well combined.
• Spoon the mixture onto the stuffing crust.
• Remove plastic wrap from dough and place dough on top of the filled pie.
• Lightly tuck dough under the edge of the pie plate.
• Cut several small slits into the crust to release steam.
• Bake at 375°F 15 minutes or until dough is golden brown.
• Cover with foil and bake an additional 15 minutes.
• *See rhodesbread.com for Savory Sausage Stuffing recipe.

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Serving suggestion: Serve the pie with a bagged green salad.

Steps:

• Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.

Steps:

• In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Heat oven to 375ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
• Bake 30 min. or until hot and bubbly.

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set out pie shells.
• In a medium to large skillet, add oil, minced garlic and ground turkey.
• Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
• Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
• Brown completely; drain if necessary.
• Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
• Add 1/4 cup water around the pie.
• Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
• Bake in oven for 30 to 45 minutes or until crust turns brown.
• Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
• NOTE: you can season the soup with any seasonings you want or just leave as is.
• Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.