How to make turkey pot pie?

Question

I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?

Answer 1

Turkey Empanadas Grande

"Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."

INGREDIENTS:
1 pound ground turkey
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped green bell peppers
2 cups chopped fresh tomato
1 tablespoon dried parsley
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1 (15 ounce) package refrigerated pie crusts
1 egg white, beaten

DIRECTIONS:
In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
Preheat oven to 400 degrees F (200 degrees C).
Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.

Answer 2

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 3

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 4

A version that I would make for my kids:
You will need individual 'bowls', try and find the aluminum ones.

Pie crusts (line the mini bowls like a regular pie)
In a bowl, I would add the chopped up turkey, celery, carrots, potatos and the leftover gravy (or make more) and then 'fill' the mini pies. Top with more pie crust. Bake at 350 for about 45 minutes or until golden brown.

Answer 5

Turkey Pot Pie

Ingredients:

6 tablespoons unsalted butter
6 tablespoons flour
2 cups home made turkey stock (see recipe on Monday) or 3/4 ounce Roasted Turkey Stock Reduction reconstituted with 2 cups hot water
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 6

*Cheater* pot pie: cut up turkey into bite sized pieces. Add one jar of turkey gravy, diced potatoes and a cup or so of mixed frozen veges that have been thawed. Place in premade pie crust and bake.

Answer 7

Turkey Pot Pie with Cranberry-Pecan Crusts:

If making ahead, store crusts separately, and place on pie before serving so they stay firm.

3 tablespoons butter, divided
2 large sweet onions, diced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 (12-ounce) turkey tenderloins, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 cup milk
1 (10-ounce) package fresh spinach, torn
Cranberry-Pecan Crusts

Melt 1 tablespoon butter in a large skillet over medium-high heat; add onions, and saute 15 minutes or until caramel colored. Place onions in a bowl, and set aside.

Combine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture.

Melt remaining 2 tablespoons butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.

Answer 8

turkey + pot = pie

Answer 9

I made soup with my leftover turkey. Carrotts, celery, onions, chicken broth. Easy stuff and good!

Answer 10

Your turkey is spoiled by now--dont eat it!!!