TURKEY POT PIE
For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
TURKEY POT PIE PIZZA
This irresistible pizza features all the cozy flavors of turkey pot pie baked with Pillsbury™ refrigerated pizza crust it a quick and easy meal.
Provided by Annalise Sandberg
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Gather ingredients and heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray.
- Unroll pizza crust; use hands to gently pull it to fit pan. Bake about 8 minutes or until lightly browned; set aside.
- Meanwhile, in 10-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add onion, celery and carrots; cook about 5 minutes or until softened.
- Remove vegetables from skillet; set aside. Add remaining butter to skillet; stir in flour. Add chicken broth and milk a little at a time, while constantly stirring until all is incorporated and mixture is smooth and thick. Add 1/2 cup of the cheese, the salt, pepper and Italian seasoning. Stir about 1 minute or until cheese is melted.
- Add cooked vegetables and frozen peas to cheese sauce; stir until combined.
- Spoon sauce over partially baked crust. Top with sliced turkey breast and remaining cheese.
- Bake 5 to 7 minutes or until cheese is melted and crust is golden brown. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
TURKEY POT PIE
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g
ULTIMATE CHICKEN POT PIE
A mouth-watering mixture of creamy chicken and veggies bubbles underneath a golden brown biscuit topping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently.
- In medium bowl, stir remaining ingredients until well blended. In ungreased 2-quart casserole, spread chicken mixture. Pour batter over chicken mixture.
- Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 25 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 1 g
MEDITERRANEAN TURKEY POTPIES
Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown.
Nutrition Facts : Calories 326 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 699mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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- Cut the turkey into bite-sized pieces and set aside. Peel the potato and carrot and cut into bite-sized pieces (about 1/4-inch thick). In a sauce pan, add the broth/stock, potato slices, and carrot slices. Bring to a boil and then lower the heat and cook until softened, about 15 minutes. Transfer the potatoes and carrots from the stock into a bowl. Add the peas to the stock and cook for a couple of minutes. Drain peas and add to the bowl with potatoes and carrots. In a small skillet, add the olive oil and onions and cook over medium heat until onions are soft and translucent. Remove from heat and set aside. Thinly slice the mozzarella and set aside.
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SKILLET TURKEY POT PIE PIZZA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 1 hrCategory Main CourseCalories 504 per serving
- Prepare the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add warm water. Sprinkle with yeast and sugar. Stir to combine and allow to stand 5 minutes. Add salt and 2 cups of flour. Mix until well combined. Begin adding more flour, a bit at a time, until you have a smooth, moist (but not stickdough. Cover bowl with plastic wrap and allow to rise for 30 minutes, while you make the topping.
- Prepare the topping by heating a tiny bit of cooking oil in a skillet over medium heat on the stove-top. Add onion and cook, stirring, for 1 minute. Add mushrooms and potatoes (*if using fresh carrots, add them now, as weland cook, stirring, for another few minutes. Add frozen carrots, peas and corn. Cook, stirring, a couple of minutes. Add butter to pan and cook until melted. Sprinkle with flour and cook, stirring, for 45 seconds or so. Begin adding milk a bit at a time, stirring well, until it's all added. Add chicken stock, nutmeg, thyme and a generous seasoning with salt and pepper. Add cooked turkey (or chicken). Reduce heat and simmer, stirring regularly, until thickened, about 8-10 minutes (if too thick, thin with additional chicken stock.) Sauce should be thick and creamy, but not gluey thick, to the point where it just coats the vegetables.. Taste sauce and adjust seasoning if necessary, by adding more salt and pepper. Remove from heat. Stir in fresh chopped parsley and then l
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