turkey pot pie recipe with potatoes
In 3-quart saucepan heat turkey frozen vegetables onion and gravy to boiling over medium heat stirring frequently. Whether your are in need of inspiration to use all of those Thanksgiving leftovers or just searching for that perfect pot pie the 20 best of our turkey pot pies recipe will help transform whats left in your fridge to a hearty home-cooked meal.
Roasted Turkey Pot Pie Recipe Turkey Pot Pie Pepperidge Farm Puff Pastry Pot Pie
Overhead view of comforting turkey cobbler casserole with a portion removed.
. Line an 8-inch pie dish with 1 pastry crust. Preheat oven to 425F. Flute edges and make 4 slits in the top crust to let out steam.
In a medium saucepan put the potatoes 2 teaspoons of salt and enough cold water to cover. Drain and return to saucepan add 14 teaspoon salt sour cream and mash with a potato masher keep covered. Sprinkle flour over onion and garlic.
Ingredients 6 ounces 170g Unsalted Butter ¾ cup 90g All Purpose Flour 5 cups 12 L Chicken Stock ½ cup 120 ml Heavy Cream 1 teaspoon 4g Sea Salt 2 teaspoons 8g Freshly Ground Black Pepper ½ teaspoon 2g Dried Thyme 1 teaspoon 4g Poultry Seasoning 1-12 lbs. Heat oven to 375F. All the comfort of a pot pie topped with mashed potatoes.
Add ingredients to crust top with another crust. Its a great way to use up extra turkey or chicken. Bake until filling is bubbling and potatoes are golden in spots 20 minutes.
Bake in the preheated oven for 15 minutes. Heat the olive oil in a large pan over medium heat. Cut and X in the middle of the crust with a knife.
Set on a rimmed baking sheet. Let stand until water is absorbed. Spread the potatoes over the filling.
Add top crust pinch edges to seal the pot pie use a fork to crimp the edges all the way around and add a few slits in the center to create vents for the steam to escape. Stir in flour and cook for 2. Ingredients ¾ cup potatoes peeled and diced in 12-inch cubes See Notes 1 tablespoon water ⅓ cup butter salted or unsalted ½ cup carrots peeled and diced small ⅓ cup white or yellow onion diced ⅓ cup celery diced small 2 to 4 cloves garlic finely minced ⅓ cup all-purpose flour 1 cup turkey.
Gradually stir in broth and milk cooking and stirring until bubbly and. Stir in the onion garlic and thyme. In a large pan melt butter add onion celery carrots potatoes mushrooms and garlic.
Set over high heat cover and bring to a boil. Cook until vegetables are soft about 10 minutes. Mashed Potato-Topped Turkey Pot Pie.
Place on a cookie sheet. Boil and stir 1 minute. Drain potatoes and carrots and set aside.
Cook onions until tender. Pour the mixture into the prepared pie dish. Cover with remaining crust.
Mix leftover mashed potatoes with milk to soften. Sprinkle the sautéed mixture with flour and stir to mix evenly. Stir in celery and carrots and cook for 2 minutes.
Step 2 Melt butter in saucepan and cook chopped onion until tender. 350g Roasted Turkey Meat. Explore RAMDOM_KEYWORD for thousands of unique creative recipes.
Toss sauce with turkey and veggies. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Remove the pie dish from the oven fill the crust with the hot turkey and vegetable filling and place the top crust onto the pie dish.
Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish. Sauté for 5 minutes stirring frequently. 4 cups mashed potatoes.
Heat oven to 425F. Top with the second pie crust and form pie edges. Stir the turkey mixture into the vegetable mixture and cook until thickened.
Remove from the heat stir in the fresh parsley and sage. Preheat oven to 350 degrees F 175 degrees C. In 2-quart saucepan melt butter over medium heat.
Pour the sauce over the vegetableturkey mixture. In your 10 cast iron pan melt 6 Tbsp butter over medium-low heat. Fill a pie crust.
In a bowl mix together the turkey cream of chicken soup seasoned salt and pepper Cheddar cheese and mixed vegetables. Cool slightly then pour mixture into 1 unbaked pie shell. Sprinkle the onion with the with flour and stir until smooth.
Preheat oven to 400F. Season with parsley thyme pepper flakes sage salt pepper. Stir in remaining crust ingredients until dough forms.
Cook over low heat until softened about 10 minutes. Fold the edge of the crust over the pie dish press to seal the 2 crusts together and cut several steam holes into the top crust. Stir in flour salt and pepper until well blended.
Add the milk and heat through. Add remaining ingredients chicken broth heavy cream turkey green beans corn and spices and. Place filling into pie dish.
Cook 2 minutes stirring frequently until tender. Spread potatoes over turkey mixture. In medium bowl stir dry potatoes and hot water.
Stir in turkey corn peas and gravy using enough to coat everything to the sauteed mixture. Remove from the heat and stir in the peas and turkey. Fill the pie crust in the prepared pan.
Step 1 Preheat oven to 350 degrees F. Mix in broth and simmer until thickened 4-5 minutes. Uncover drop the heat to maintain a simmer and cook until tender 10 to 15 minutes.
Stir in cooked turkey and frozen vegetables. Combine with vegetable mixture. Place the potatoes in a medium saucepan cover with water 1 tablespoon of salt as you would pasta water and bring to a boil for about 16 to 18 minutes or until tender.
Set the other crust aside. Add flour and milk to make a roux per recipe below. Add chopped onion and cook until tender and translucent about 4 minutes.
Stir for about 2 minutes. Place one pie crust in a pie plate.
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