TURKEY POTPIES
With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 pies (6 servings each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.
Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST
Delicious anytime, but perfect on a cold winter's night. One of our family favourites from the 1986 Manitoba Milk calendar.
Provided by Swan Valley Tammi
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
- Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
- Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
- Add chicken/turkey and vegetables.
- Preheat oven to 400°F and grease a 3 quart casserole dish.
- Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
- Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
- Roll dough on floured surface to fit the top of the casserole dish.
- Spoon poultry mixture into casserole and place dough directly on top.
- Cut steam slits through dough and brush with remaining 2 tablespoons milk.
- Bake 30-35 minutes.
Nutrition Facts : Calories 339.9, Fat 15.4, SaturatedFat 4.8, Cholesterol 16.1, Sodium 495.4, Carbohydrate 41.2, Fiber 5.1, Sugar 1.7, Protein 11.8
TURKEY POT PIE WITH DUMPLING CRUST
Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook.
Provided by Becca- B
Categories Savory Pies
Time 35m
Yield 1 potpie, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan melt 1/3 cup butter.
- Add mushrooms, saute 2 minutes.
- Sprinkle with 1/4 cup flour and continue cooking for about 5 minutes, stirring constantly, do not brown.
- Add chicken stock and 2 cups of milk. Stir to combine and bring just to a boil.
- Reduce heat and add thyme, Tabasco sauce, salt and pepper.
- Mixture should thicken, simmer for 10 minutes.
- Add diced turkey and mixed vegetables, stirring to combine.
- Spoon into greases 12 cup casserole.
- Top with dumpling crust.
- DUMPLING CRUST.
- In a bowl, blend remaining ingredients except milk and butter.
- Cut butter in with pastry blender to form a coarse crumb.
- Add milk, stirring just to combine.
- Turn dough onto floured surface and knead a few times.
- Roll out to fit top of casserole.
- Place directly on top of turkey mixture and cut steam vents.
- Bake at 400 F for 25 to 30 minutes.
- To save time I often use frozen mixed vegetables instead of the peas and carrots.
Nutrition Facts : Calories 830.7, Fat 44.6, SaturatedFat 25.5, Cholesterol 210.8, Sodium 837.7, Carbohydrate 51.1, Fiber 4.9, Sugar 5.9, Protein 55.6
GRANDMA CARLSON'S TURKEY POT PIE
This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.
Provided by WisconsinSweets
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
- Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g
TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Provided by Ruth Cousineau
Categories Cheese Dairy Poultry turkey Vegetable Bake Thanksgiving Kid-Friendly Dinner Lunch Cheddar Fall Winter Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make stock:
- Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
- Make filling:
- Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
- Make biscuit crust and bake pie:
- Preheat oven to 400°F with rack in middle.
- Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
- Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
STUFFING CRUST TURKEY POTPIE
Here's a wonderful, stick-to-the-ribs dish that slices well since the filling is thicker than that of traditional potpies. Prebaking the crust makes it crunchy.-Tamara Furda, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 389 calories, Fat 20g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 910mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
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- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
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- 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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