Mashed Potato Topped Turkey Pot Pie Recipes

Steps:

• Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
• Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
• Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Serving suggestion: Serve the pie with a bagged green salad.

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
• Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 10-15 minutes., In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, Swiss cheese, salt and pepper. Spoon over crust., In a small bowl, combine potatoes and cream; spread over turkey mixture. Drizzle with butter. If desired, sprinkle with onions. Bake until heated through and lightly browned, 20-25 minutes.