Turkey And Vegetable Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
• Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

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.

Steps:

• In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
• Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
• Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes, rotating sheets halfway through.

Steps:

• Heat butter in large skillet or Dutch oven.
• Add onions and celery; cook, covered 10 minutes, remove from heat.
• Stir in flour, salt, pepper and thyme until well combined.
• Gradually add broth and milk.
• Add corn or peas, turkey and potato.
• Bring to boiling, stirring constantly.
• reduce heat, simmer, stirring occasionally, 10 minutes.
• Turn into a 2-quart shallow baking dish.
• Preheat oven to 400°F.
• Make pastry.
• Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
• Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
• Make several slits in top for steam vents.
• Beat egg yolk with water; brush over pastry.
• Bake 30 minutes or until crust is deep golden.
• NOTE: Use leftover turkey from roast turkey.

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
• In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
• Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
• Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.