HEALTHY TURKEY POT PIE RECIPE RECIPES

Name: Turkey Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons butter; 1 onion, chopped; 2 stalks celery, chopped; 3 carrots, chopped; 4 tablespoons flour; 4 cups chicken or turkey stock; 2 potatoes, peeled and diced; 2 cups shredded turkey; 2 tablespoons chopped parsley; 1/2 cup frozen peas, thawed; 1 prepared pie crust; 1 egg, lightly beaten

TURKEY POT PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Turkey Pot Pie Recipe | Food Network Kitchen | Food Network image

Food Network Kitchen's Turkey Pot Pie recipe is the perfect way to use Thanksgiving leftovers and turn them into pure comfort food. Use pre-made pie dough to cut down on prep time, but make a quick homemade gravy for the perfect filling.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten

Steps:

Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

TURKEY POT PIE RECIPE - FOOD.COM - FOOD.COM - RECIP…

Turkey Pot Pie Recipe - Food.com - Food.com - Recip… image

This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
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
2 1/4 cups chicken broth
2 -3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Steps:

Preheat oven to 425°F (220°C).
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 broth.
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 1 unbaked pie shell.
Cover with remaining crust.
Flute edges, and make 4 slits in the top crust to let out steam.
Place on a cookie sheet.
Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

Nutrition Facts : Calories 457.6, FatContent 24.7, SaturatedFatContent 8.1, CholesterolContent 49.8, SodiumContent 687.8, CarbohydrateContent 41.4, FiberContent 3.4, SugarContent 2.6, ProteinContent 17.2

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