DAD'S LEFTOVER TURKEY POT PIE - ALLRECIPES
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Turkey Pot Pie
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 2 9-inch pot pies
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- 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; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 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 538.5 calories, CarbohydrateContent 39.5 g, CholesterolContent 64.7 mg, FatContent 33.2 g, FiberContent 4.2 g, ProteinContent 20.4 g, SaturatedFatContent 12.6 g, SodiumContent 650.7 mg, SugarContent 2.5 g
TURKEY POT PIE RECIPE | ALLRECIPES
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Turkey Pot Pie
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch pie
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 481.3 calories, CarbohydrateContent 45.4 g, CholesterolContent 38.2 mg, FatContent 27.3 g, FiberContent 4.8 g, ProteinContent 13.9 g, SaturatedFatContent 9.2 g, SodiumContent 668.9 mg, SugarContent 2.7 g
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