Looking for a turkey pot pie recipe?

Answer 1

Turkey Pot Pie

INGREDIENTS

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk


DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and 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. Cool slightly, then 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.

Answer 2

Saute veggies of your choice in butter adding salt and pepper. Reserve in a bowl. Using the same pan make a basic white sauce replacing half of the milk or cream (that the recipe calls for) with chicken or turkey broth. In other words...if the recipe calls for 3 cups milk you would use 1 1/2 cups milk and 1 1/2 cups broth. Also add salt and pepper to taste. Combine your left over turkey and veggies to the white sauce and bring to a simmer. When the brew has reached a thickness you like take it off the heat.

For the crust their are two options. Option # 1: You can grease a casserole and pour in your turkey mixture. Top with shredded cheese of choice and then a puff pastry sheet to cover the top. You can find puff pastry in your freezer section with other frozen pie crusts.

Option #2: You can make a homemade run-of-the-mill pie crust and make a literal pie....pie plate with crust...dump in the mixture...top with another crust. Using store bought pie crust here will work too.

Good Luck!

Answer 3

try this
INGREDIENTS
2 (9 inch) unbaked pie shells
1 (10.75 ounce) can condensed golden mushroom soup
1 cup cooked, chopped turkey meat
1 (10 ounce) can mixed vegetables, drained
1/3 cup milk
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.
Bake in the preheated oven 45 minutes, or until the crust is golden brown

Answer 4

Turkey Pot Pie


Ingredients: 6 tablespoons unsalted butter
6 tablespoons flour
3 cups turkey or chicken stock 1 cup heavy cream
salt and freshly ground pepper to taste
3/4 cup peas frozen and cooked according to package instructions
3/4 cup baby carrots frozen, cooked according to package instructions and coarsely chopped
3/4 cup fresh celery chopped and cooked
4 cups bite sized pieces of cooked turkey (leftovers)
12 small white onions frozen and cooked according to package instructions
1 pastry shell 9-inch, prepared (frozen food department at most markets)
Preparation:

Preheat oven to 425 degrees F. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes or until it turns a light brown color. Slowly add the turkey broth, cream, pepper and salt to taste. Cook until thickened and smooth about 5 minutes. Add the peas, carrots and celery and mix together for 1 minute.

In a deep 9 inch pie plate or casserole dish, place the pieces of turkey and onions. Spread the sauce and vegetable mixture evenly over the turkey.

Place the prepared pastry shell over the top with enough overhanging to pinch down the sides and trim excess. With a knife poke vents in the crust to allow excess steam to escape. Bake the pie in the preheated oven for 30 minutes or until the crust is nicely browned and cooked.

Remove the pie from the oven and allow it to cool for 10 minutes and serve.

Answer 5

Well, this is what I do...its a simple recipe that tastes great....It has some shortcuts, so its "semi-homeade"

1&1/2 cups turkey (chopped in cubes)
1 can cream of chicken soup
1 can cream of celery or cream of mushroom soup
1 bag frozen mixed vegetables*
Bisquick baking mix

*(you can add whatever veggies you like...mushrooms, broccoli, onion etc...)
mix soup, veggies and turkey together, pour into casserole dish.

Mix bisquick as per directions on box (use the biscuit or dumpling recipe)
Drop dough over top of turkey mixture and bake at 350 for 30-40 minutes, until lightly browned.

Answer 6

easy, easy, easy. can't give you exact because it depends on how much turkey you have left over.

saute up one small onion diced and 1-2 stalks celery diced.
add this to a bowl with your diced, minced, shredded turkey. add peas and carrots. add left over gravy or a jar of turkey gravy.
mix together. put in baking dish or casserole, top with mashed potatoes and bake at 350 until hot and potatoes are crusty on top.

if you have stuffing left over, put the stuffing on the bottom and then the turkey mixture, then the potatoes.

Answer 7

Turkey Pot Pie with Biscuit Crust:

1/2 cup butter or margarine, divided
1 medium onion, diced and divided
2 medium carrots, chopped
2 celery ribs, chopped
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup dry white wine or chicken broth
2 cups chicken broth
1 1/4 cups all-purpose flour, divided
1/2 cup milk
1 1/2 cups chopped cooked turkey
3/4 cup frozen sweet green peas, thawed
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup fresh sage, minced
1/4 cup buttermilk

Melt 2 tablespoons butter in a Dutch oven; add half of onion, carrot, and celery. Add 1 teaspoon salt and pepper; saute 5 to 6 minutes or until tender. Add wine; cook 3 to 4 minutes or until reduced by half. Add broth; bring to a boil. Reduce heat, and simmer 15 minutes.

Stir together 1/2 cup flour and milk; add to wine mixture, and cook, stirring occasionally, 8 to 10 minutes or until thickened. Stir in turkey and peas. Pour into a 1 1/2-quart baking dish. Set aside.

Cut 1/4 cup butter into pieces.

Pulse butter pieces, remaining 3/4 cup flour, remaining 1/4 teaspoon salt, baking powder, and soda 4 to 6 times or until crumbly. Add remaining half of onion and sage; with machine running, gradually add buttermilk through food chute, processing until dough forms a ball. Turn out onto a heavily floured surface; knead 3 or 4 times. Roll into a 10-inch circle. Place over turkey mixture, pressing to edges of dish to seal. Melt remaining 2 tablespoons butter; brush over dough. Make 1/4-inch-deep slashes in top with a knife.

Bake pot pie at 425° for 30 minutes or until golden brown.

Yield: 4 servings

Answer 8

INGREDIENTS:
1 pound rutabaga, cut in 1/2-inch dice
2 large carrots, thinly sliced
1/2 cup chopped onion
8 ounces sliced mushrooms
1 cup frozen lima beans or butter beans
2 tablespoons butter
2 tablespoons water
2 1/2 cups milk
1/4 cup flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 chicken flavor bouillon cube or equivalent granules or base
4 cups cooked turkey, cut up
1 sheet puff pastry, thawed
1 egg white, beaten
PREPARATION:
About 2 hours before serving, cook rutabaga and sliced carrots until tender, about 15 minutes. Stir in frozen lima beans and cook until thawed and separated. Drain vegetables well.
Meanwhile, in 12-inch skillet over medium heat, melt 1 tablespoon of butter.
Add mushrooms and cook until browned; remove to a large bowl. Add 1 more tablespoon of butter to the skillet; add 2 tablespoons water. Cook chopped onion until tender. Mix milk with flour until smooth; stir into onion mixture with Parmesan cheese, salt, pepper, and bouillon. Cook, stirring until sauce boils and thickens. Boil 1 minute. Reserve 1 cup turkey. Stir sauce, carrot mixture, and remaining turkey into mushrooms; spoon into a deep 3-quart casserole. Top with reserved turkey.
Preheat oven to 375°. Roll pastry to a round about an inch larger than top of casserole; trim as needed. Brush rim of casserole with egg white. Place pastry over filling; pinching edge for tight seal. With a sharp knife, cut several slits in pastry top; brush with egg white. Place the turkey pie on a cookie sheet and bake for 40 to 45 minutes, until filling is hot and pastry is browned; cover the top with foil if browning too quickly.