FAST AND EASY TURKEY POT PIE
This pie is super fast and easy to make with leftover turkey.
Provided by KatieIng
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
- In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g
EASY TURKEY OR CHICKEN POT PIE RECIPE - (4.4/5)
Provided by mikeimmell
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl combine the cream soup, and the softened cream cheese. Beat together until throughly mixed. Stir in all of the remaining ingredients. Pour the chicken vegetable mixture into your pie shell. Break up the butter into small pieces. Dot the top with butter and then put the 2nd or top pie crust on top. Crimp edges to seal the crusts together and cut slits into the top for venting. Put aluminum foil around the edge of the pie to protect the edge from overbrowning. After 15 to 20 minutes remove the foil and continue baking. Check often to make sure the pie isn't overbrowning. Bake 35 to 40 minutes.
TASTY TURKEY/CHICKEN POT PIE
Make and share this Tasty Turkey/Chicken Pot Pie recipe from Food.com.
Provided by Pamma Lamma
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine miracle whip, flour, boullion and pepper in a medium saucepan.
- Gradually add milk.
- Cook stirring constantly over low heat until thickened.
- Add meat and veggies.
- Heat thoroughly while stirring occasionally.
- Pour into an 8-inch square pan.
- Unroll crescent roll dough into two rectangles.
- Press perforations together to seal.
- Place rectangles side by side to form a sqaure.
- Place seams together.
- Place square over filling and press around edges to seal.
- Bake at 375 15-20 minutes or until browned and bubbly.
Nutrition Facts : Calories 437.3, Fat 9.3, SaturatedFat 2.9, Cholesterol 63.1, Sodium 681.6, Carbohydrate 73.7, Fiber 7.2, Sugar 4.9, Protein 15.1
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.
HEARTY CHICKEN POT PIE
Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
- Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
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CLASSIC TURKEY POT PIE RECIPE - PILLSBURY.COM
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4/5 (204)Total Time 1 hr 5 minsCategory EntreeCalories 530 per serving
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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