Dutch Style Turkey Pot Pie Recipes

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.

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:

• 1. Prepare the pastry shells according to the package directions.
• 2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
• 3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells.

Steps:

• Melt 4 tablespoons of butter in a large saucepan and add the cubed onion, sweat until transparent without coloration. Add the peppers, carrots, and celery and sweat for 1 to 2 minutes on medium heat. Sprinkle the flour on the vegetable/butter mixture and mix well until the flour seems to disappear. Cook for one or two minutes to remove the raw flour taste and add the cold milk a little at a time while whisking energetically. Add salt, pepper, dry herbs, mustard and mix well. Add the thawed corn and the tomatoes at the last minute and set aside.
• Cube the turkey meat in medium sized cubes and season with salt and pepper. Melt one tablespoon of butter in a frying pan and sear the meat on medium heat until you get a golden color. Remove the turkey, let it drain on paper towels and add it to the vegetable and the sauce.
• Melt the brown bits from the frying pan with some water and add to the sauce. Check the seasoning and set aside.
• Butter an oven-proof dish with the remaining butter, add the turkey/vegetable/sauce mixture. Roll the dough out, cut some slits on top, both for decor and to allow the steam to escape when baking. Place the dough on the stew making sure it comes slightly up the sides of the dish.
• Place the yolk of the egg in a small dish and add 1 tablespoon cold water, mix and brush the top of the crust. Bake in an oven pre-heated to 400 degrees. Cook for 30 to 40 minutes until the crust is nice and brown and then serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over.
• In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon.
• Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely.
• Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips.
• Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray.
• Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 450°F. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 7 minutes or until golden. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat to medium-low and cook, uncovered, 7 to 9 minutes or until heated, stirring occasionally. Remove skillet from heat, place baked crust on top of the turkey mixture before serving.