Thanksgiving Turkey Pot Pie Recipes

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:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Steps:

• 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
• 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.

Steps:

• Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
• 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 chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
• Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.