TURKEY-VEGETABLE POT PIE
Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg
TURKEY AND VEGGIE ALFREDO POT PIE RECIPE - (4.4/5)
Provided by CarolineNGa
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, stirring occasionally, about 5 minutes or 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.
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.)
LEFTOVER TURKEY POT PIE
This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.
Provided by Scott
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
- Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
- Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
- Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
- Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g
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