Best 4 Turkey And Pancetta Pot Pies Recipes

Indulge in a delightful culinary journey with our diverse collection of turkey and pancetta pot pie recipes. These savory creations offer a perfect blend of flavors and textures, making them ideal for a comforting meal or a special occasion. From the classic combination of turkey and pancetta to unique variations featuring vegetables, herbs, and spices, our recipes cater to various tastes and preferences. Explore a range of cooking methods, including traditional oven-baked pot pies, hearty slow-cooker versions, and individual serving-sized pot pies perfect for a quick and satisfying lunch or dinner. Each recipe provides detailed instructions and helpful tips to ensure your pot pie turns out golden brown, flaky, and filled with tender turkey, savory pancetta, and a rich, flavorful filling. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure with our tempting turkey and pancetta pot pie recipes.

Let's cook with our recipes!

TURKEY POT PIE

Turkey Pot Pie image

For a hearty dish, make Food Network Kitchen's Turkey Pot Pie recipe, a comforting dish of shredded turkey, veggies and gravy, wrapped in buttery pastry dough.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

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.

GRANDMA CARLSON'S TURKEY POT PIE

Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

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

Time 1h25m

Yield 8

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
⅛ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
Preheat oven to 425 degrees F (220 degrees C).
Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g

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

Ingredients

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.

CATHA'S INDIVIDUAL TURKEY POT PIES

Catha's Individual Turkey Pot Pies image

A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.

Provided by Catha

Time 2h5m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound cubed cooked turkey
½ cup salted butter
1 cup chopped onion
1 ½ cups diced potatoes
1 ½ cups diced carrots
¾ cup diced celery
¾ cup diced fresh mushrooms
2 teaspoons minced garlic
½ cup all-purpose flour
1 tablespoon chopped fresh thyme
½ teaspoon ground sage
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups turkey broth
1 cup frozen peas
2 (9 inch) unbaked pie crusts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 40.3 g, Cholesterol 77.3 mg, Fat 30 g, Fiber 4.7 g, Protein 23.5 g, SaturatedFat 12 g, Sodium 1263.8 mg, Sugar 4.5 g

Tips:

Use high-quality ingredients: The better the ingredients, the better your pot pies will taste. Use fresh vegetables, herbs, and spices, and high-quality meat and cheese.
Don't overcook the filling: The filling should be cooked through, but not overcooked. Overcooked filling will be dry and tough.
Use a good quality puff pastry: The puff pastry is what makes pot pies so delicious. Use a puff pastry that is made with butter, not margarine.
Bake the pot pies until the pastry is golden brown: The pastry should be golden brown and flaky. This will ensure that the pot pies are cooked through.
Let the pot pies cool slightly before serving: This will allow the filling to set and the pastry to cool down slightly.

Conclusion:

Turkey and pancetta pot pies are a delicious and comforting meal that is perfect for a cold winter day. They are also relatively easy to make, and can be made ahead of time. With a few simple tips, you can make sure that your turkey and pancetta pot pies are perfect every time.