Best 3 Turkey Pot Pie I Recipes
**Savory Comfort in Every Bite: A Culinary Journey into Turkey Pot Pies**
Indulge in the ultimate comfort food experience with our delightful turkey pot pie recipes. These culinary creations combine the richness of tender turkey, a medley of crisp vegetables, and a velvety, flavorful gravy, all enveloped in a golden, flaky crust. Whether you prefer a classic rendition or a modern twist, our collection of recipes offers a pot pie for every palate. From the comforting aroma of traditional turkey pot pie to the innovative vegetarian and slow-cooker variations, each recipe promises a heartwarming journey into culinary bliss.
**Recipes:**
1. **Classic Turkey Pot Pie:** Embark on a nostalgic journey with this timeless recipe, featuring succulent turkey, a symphony of vegetables, and a rich, creamy sauce.
2. **Savory Turkey and Sweet Potato Pot Pie:** Experience a harmonious blend of flavors with this unique pot pie, where tender turkey meets sweet potatoes and a hint of cinnamon.
3. **Lightened Turkey Pot Pie:** Indulge in a guilt-free indulgence with this lightened version, where turkey and vegetables are simmered in a flavorful broth, resulting in a healthy and satisfying meal.
4. **Vegetarian Turkey Pot Pie:** Delight in a meatless marvel with this vegetarian pot pie, where a combination of hearty mushrooms, roasted vegetables, and a creamy sauce create a symphony of flavors.
5. **Slow-Cooker Turkey Pot Pie:** Let your slow cooker do the work with this effortless recipe. Simply toss in the ingredients and let the slow cooker work its magic, delivering a mouthwatering pot pie that's perfect for busy weeknights.
6. **Mini Turkey Pot Pies:** Create adorable individual servings with these mini pot pies, perfect for parties or a fun family dinner. The flaky crust and hearty filling make them irresistible.
7. **Turkey Pot Pie Casserole:** Enjoy a hearty and comforting casserole version of turkey pot pie, where a creamy turkey and vegetable filling is topped with a crispy, golden crust.
8. **Turkey Pot Pie Soup:** Warm up with a steaming bowl of turkey pot pie soup, where tender turkey, vegetables, and a flavorful broth come together for a nourishing and delightful meal.
TURKEY POT PIE
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 Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
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, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g
TURKEY POT PIE I
A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- 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 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. Cool slightly, then 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 482.4 calories, Carbohydrate 45.7 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.9 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 670.8 mg, Sugar 2.9 g
TURKEY POTPIES
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
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.
Tips:
- Use a good quality pie crust. You can use a store-bought crust or make your own. If you're making your own, be sure to use a recipe that results in a flaky, tender crust.
- Cook the vegetables until they are tender. This will help them to release their flavors into the filling.
- Use a variety of vegetables. This will give the pot pie a more complex flavor. Some good options include carrots, celery, onions, peas, and corn.
- Don't overcook the turkey. Overcooked turkey is dry and tough. Cook it just until it is cooked through.
- Use a flavorful gravy. The gravy is what really makes the pot pie. Be sure to use a gravy that is rich and flavorful.
- Top the pot pie with a lattice crust. This will give the pot pie a classic look and help to keep the filling from bubbling over.
- Bake the pot pie until the crust is golden brown. This will ensure that the crust is cooked through and the filling is hot and bubbly.
Conclusion:
Turkey pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover turkey. With a little planning, you can easily make a turkey pot pie that your whole family will love.
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