DAD'S LEFTOVER TURKEY POT PIE RECIPES

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DAD'S LEFTOVER TURKEY POT PIE RECIPE - FOOD.COM



Dad's Leftover Turkey Pot Pie Recipe - Food.com image

Make and share this Dad's Leftover Turkey Pot Pie recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey, light and dark meat mixed
four unbaked 9-inch pie shell

Steps:

  • Preheat oven to 425.
  • Place the peas and carrots, green beans, and celery into a saucepan. Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.
  • Drain the vegetables in a colander set in the sink and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
  • Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of two 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 364.3, FatContent 21, SaturatedFatContent 11.8, CholesterolContent 99.6, SodiumContent 697.3, CarbohydrateContent 18.1, FiberContent 3, SugarContent 1.4, ProteinContent 26.2

LEFTOVER TURKEY POT PIE RECIPE | ALLRECIPES



Leftover Turkey Pot Pie Recipe | Allrecipes image

This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.

Provided by Scott

Categories     Main Dishes    Savory Pie Recipes    Pot Pie Recipes    Turkey Pot Pie Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2 pot pies

Number Of Ingredients 14

4 (9 inch) frozen pie crusts, thawed
1 cup frozen corn
1 cup frozen peas
1 cup frozen diced carrots
2 cups diced cooked turkey
1 cup gravy
1 cup diced leftover green beans
1 tablespoon bacon bits
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
ground black pepper to taste
1 egg, beaten
1 teaspoon water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
  • Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
  • Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
  • Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
  • Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594.5 calories, CarbohydrateContent 52.4 g, CholesterolContent 50.5 mg, FatContent 33.9 g, FiberContent 5.8 g, ProteinContent 19.6 g, SaturatedFatContent 8.3 g, SodiumContent 710.6 mg, SugarContent 2.9 g

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