Best 6 Easy Turkey Pot Pie Cooking For Recipes

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In the realm of culinary creations, few dishes evoke the warmth and comfort of a classic turkey pot pie. This savory sensation, often associated with family gatherings and cozy winter nights, is a delightful symphony of flavors and textures that promises to tantalize your taste buds and leave you craving more. Our culinary journey takes you through a collection of turkey pot pie recipes, each offering a unique twist on this timeless dish. From traditional to modern interpretations, these recipes cater to diverse preferences, ensuring that every palate finds its perfect match. Whether you're seeking a comforting classic or an innovative take on this beloved dish, our curated selection of turkey pot pie recipes is sure to satisfy your cravings.

Here are our top 6 tried and tested recipes!

TURKEY POTPIES



Turkey Potpies image

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 pies (6 servings each).

Number Of Ingredients 16

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

Steps:

  • Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

TURKEY POT PIE



Turkey Pot Pie image

Great for leftover turkey during the holidays.

Provided by Holly Nilsson

Categories     Dinner

Time 1h18m

Number Of Ingredients 12

1 egg (beaten)
⅓ cup butter
1 onion (diced)
⅓ cup flour
½ teaspoon poultry seasoning
¼ teaspoon thyme
1 cup chicken broth
⅔ cup milk (or cream)
1 potato (diced and cooked)
1 ½ cups frozen vegetables (defrosted)
2 cups leftover turkey
1 double pie crust

Steps:

  • Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
  • Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  • Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
  • Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
  • Bake 35-40 minutes or until lightly browned and filling is bubbly.
  • Cool for 10-15 minutes before cutting.

Nutrition Facts : Calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, SaturatedFat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, ServingSize 1 serving

EASY TURKEY POT PIE (COOKING FOR 2)



Easy Turkey Pot Pie (Cooking for 2) image

Bisquick Heart Smart® recipe! Whip up a delicious and comforting main-dish pie using leftover turkey and what's on hand.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 3

Number Of Ingredients 7

1 cup frozen mixed vegetables
1 cup cut-up cooked turkey
1/2 cup canned condensed cream of chicken and mushroom soup
1/4 cup canned condensed chicken broth
1/2 cup Bisquick Heart Smart® mix
1/8 teaspoon poultry seasoning
1/3 cup fat-free (skim) milk

Steps:

  • Heat oven to 400°F. In ungreased 1-quart casserole, stir together vegetables, turkey, soup and broth. Microwave on High 3 minutes; stir.
  • In small bowl, stir remaining ingredients until blended. Pour over turkey mixture (crust will rise during baking).
  • Bake uncovered 20 to 25 minutes or until light brown.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup all-purpose flour, plus additional for dusting
3 cups turkey or chicken stock
2 sprigs rosemary
4 sprigs thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, cut into ½-inch dice
2 ribs celery, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
2 cups cooked turkey, cut into ½-inch dice
1 sheet store-bought puff pastry, defrosted
1 large egg yolk
1 tablespoon Water

Steps:

  • Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
  • Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
  • Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
  • Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
  • Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

Bisquick Heart Smart® recipe! Cozy up to a pot pie that's in the oven in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 7

2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (12 oz) frozen mixed vegetables
2 cups Bisquick Heart Smart® mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk

Steps:

  • Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
  • Bake about 30 minutes or until light brown.

Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 0 g

DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

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, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

Tips:

  • Use a large pot or Dutch oven to ensure that there is enough space for all of the ingredients.
  • Be sure to cook the vegetables until they are tender but still have a bit of a bite to them.
  • If you are using a pre-made pie crust, be sure to pre-bake it according to the package directions.
  • To make sure the pot pie filling is thick and creamy, whisk together the cornstarch and milk before adding it to the pot.
  • Season the pot pie filling to taste with salt and pepper.
  • Top the pot pie with the remaining pie crust and brush it with milk or egg wash before baking.
  • Bake the pot pie until the crust is golden brown and the filling is bubbly.

Conclusion:

Turkey pot pie is a classic comfort food that can be enjoyed by people of all ages. It is a hearty and filling dish that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can make a delicious turkey pot pie at home. So next time you are looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!

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