How do you make Chicken or turkey pot pie? Details Please?

Answer 1

This classic comfort food has a healthful, new-age twist: a higher ratio of vegetables to meat.

Chicken Pot Pie with Chunky Vegetables
6 Servings

2 tbs olive oil
3 leeks rinsed, white and pale green parts coarsely chopped.
2 celery stalks, coarsely chopped
2 large carrots, peeled and thickly sliced
1 large red potato, unpeeled and cut into bite-size chunks
1 cup thickly sliced mushrooms
3 tbs all-purpose flour
1/2 tsp dried thyme, crumbled
1/4 tsp salt
1 can (141/2 ounces) reduced-sodium, fat-free chicken broth
2 cups bite-size pieces cooked chicken
1 cup fresh or frozen green peas
Prepackaged pastry for single-crust 9 -inch pie
1 large egg whisked with 1 tbs milk for glaze

1. In large saucepan over medium heat, heat oil. Add leeks, celery, carrot, and potato. Cook, stirring occasionally, 5 minutes. Add mushrooms. Cook, stirring occasionally, 5 minutes. Stir in flour, thyme, and salt until blended. Stir in broth. Increase heat to medium-high. Cook, stiring, until thickened, about 2 minutes. Stir in chicken and peas. Transfer to 9-or10-inch deep-dish pie plate. Let cool to room temperature.

2. Preheat oven to 400 degressF.

3. Unfold pastry, checking its fit on top of pie plate. Brush underside of pastry with glaze and place over filling. Trim edge and flute pastry, if desired. Brush top of pastry with glaze. Cut four 1-inch slits in center of pastry to vent steam.

4. Bake until filling is bubbly and pastry is golden brown, 25 to 30 minutes. Let stand at least 10 minutes before serving.

Hope this details for you. Enjoy.... :-)
Happy Holidays!

Answer 2

I use up some of the turkey leftovers by making a "peasant style" potpie. Combine cooked chopped turkey with some of the leftover vegetables (carrots, peas, etc), a bit of cooked onion, and leftover gravy. If there is no gravy, use any cream style soup - cream of mushroom, cream of chicken etc. Season to taste. Heat in the microwave, or in a pot on the stove until it simmers.
Pour into a greased casserole dish, and top with drop biscuits, to cover the meat mixture. Or use refrigerated biscuits. Bake in a 400 oven for about 30 min. or until the biscuit is baked.

It's important to have the meat mixture hot, so the biscuits will bake all the way through.

Answer 3

Well, here is my deal: I don't use a recipe, but here is what I do...

Make a 9 or 10 inch deep dish pie crust with a lid.
Cut up your cooked meat into cubes. Cut some carrots, celery, snow peas (or sweet peas), small onion, broccoli, and any other veggies you like in it. On the stove, warm some chicken broth...add some cream of chicken soup until you have a thick gravy. Mix the gravy with the chicken and veggies. Fill the pie crust, cover with the crust lid and make a vent (cut a decorative design in the pie crust lid, and bake on 350 until the crust is golden brown. Enjoy!

Answer 4

Turkey pot pies. I made them after thanksgiving and my pickey family just loved them.
I bought the pastery in the dairy department at my supermarket (by the canned biscuits ) and I lined my pie pan with one of them. Chopped up my leftover turkey and added sauted onion, mushroom, celery, and carrots, added some salt and pepper to taste. Then I got a can of cream of mushroom and a can of cream of chicken soup mixed it all together added that to my pie pan and covered with the other pie crust baked for about 30 min. or until it is browned and voila you now just made turkey pot pies. Yummy.

Answer 5

Chicken Pot Pie # 2

Ingredients

(6 servings)

4 Boneless chicken breasts
1 Can cream chicken soup
1 Can cream celery soup
1 c Swanson's chicken broth
1 Stick margarine; melted
1 c Milk
1 Box frzn peas & carrots;
1 c SELF-RISING flour
1 ts Baking powder


Instructions

Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown.

Answer 6

Ok read this carefully..... Step 1.) Get in your car; Step 2) Go to the grocery store; Step 3) Go to the freezer section; Step 4.) Find the pot pies; Step 5.) Buy them; Step 6) Drive home. Step 7) Follow the directions on the back of the package. Well I hope you like that recipe. It's one my family recipes passed down from generation to generation.
Or just look for a not as special recipe at marthastewart.com. Good luck and Happy New Y ear!

Answer 7

Stew a chicken let it cool debone it. Cut up debone chicken put in a deep pie shell with some frozen mixed vegtables and a litte cream of mushrooms soup, cover with pie shell stick holes in the center let cook for 20-30 mins let cool and enjoy

Answer 8

Use the internet. Here's one for you, but if you don't like it just do a google search for chicken or turkey pot pie. It will give you a whole slue of recipe site. My favorite site is Betty Crocker.com.

Turkey Pot Pie
SUBMITTED BY: Linda


"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com."

Original recipe yield:
1 - 10 inch pie

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
PHOTO BY: Allrecipes US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
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 cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk
DIRECTIONS
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.


READ REVIEWS (60)

REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU


NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 483

Total Fat: 27.2g
Cholesterol: 38mg
Sodium: 684mg
Total Carbs: 45.9g
Dietary Fiber: 5g
Protein: 13.9g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Answer 9

Homemade Chicken Pot Pie:

1¼ hours 30 min prep
5 servings

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

# Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
# Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
# Preheat oven to 400°.
# Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
# Bake for 40 minutes or until crust is golden brown. Enjoy!

Answer 10

the same way you make a regular pie except that you ffill it with chicken or turkey and vegtables