Kittencals Turkey Or Chicken Pot Pie Recipes

Steps:

• Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
• Add in garlic and cook for about 2-3 minutes.
• Add in flour and cayenne (if using) and stir for 1 minute.
• Slowly add in broth and bouillon powder; cook stirring until thickened.
• Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
• Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
• Delicious!

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.

Steps:

• Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
• In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
• Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
• Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
• Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
• Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
• Pour the mixture into the pie shell.
• Roll one pastry over top, seal and and flute the edges as desired.
• Using a small sharp knife make 3 slits into the top of the crust.
• Place the pie onto a baking sheet.
• Bake at 425 degrees F for 10 minutes.
• Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

Steps:

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• Heat just until the cheese melts (do not boil).
• For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• Season with seasoned salt or white and black pepper to taste.
• Unroll the crescent rolls.
• Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• Drizzle a small amount of soup mixture on the bottom of the dish.
• Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• Bake for about 30 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
• In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
• Add in the tuna or chicken; mix to combine.
• Combine the mixture with the cooked egg noodles.
• Transfer to prepared greased baking dish.
• Sprinkle top with the broken Ritz crackers.
• Bake for about 25 minutes.

Steps:

• Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
• Set oven rack to lowest position.
• Remove the giblets and neck from the cavity.
• Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
• Place the turkey on a rack on a roasting pan.
• In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
• Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
• Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
• Season the turkey all over with salt and lots fresh ground black pepper.
• If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
• Place/tent a large piece of heavy foil over the turkey.
• Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
• Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
• If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
• After about 2-1/2 hours of cooking time remove the foil.
• Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
• The total cooking time for this 18-pound stuffed bird should be about 4 hours.
• Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
• --------------------------------------------.
• **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
• For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
• For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
• For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
• For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

Steps:

• Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
• For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
• Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
• Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
• Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
• Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
• Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
• TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
• In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
• Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
• Top with 1 cup or more of mozzarella cheese.
• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and continue to bake 10-15 minutes more or until hot and bubbly.