CHICKEN OR TURKEY PIE
This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in mushroom soup and chicken. Spoon mixture into a greased 13x9-in. baking dish; set aside. , For crust, combine the flour, baking powder and salt. Cut in butter until mixture resembles course crumbs. Add milk and mix to form soft dough. , Roll out into a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Cut into 1/2-in. slices and place on chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until crust is lightly browned.
Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 1218mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
FAST AND EASY TURKEY POT PIE
This pie is super fast and easy to make with leftover turkey.
Provided by KatieIng
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
- In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g
CHICKEN/TURKEY POT PIE
Make and share this Chicken/Turkey Pot Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- Prepare pie crust for a two-crust pie.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook two minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables, remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake at 425 for 30-40 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.
FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE
From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!
Provided by Vitameatavegamin Gi
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
- Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
- Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
- Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
- Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
- Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 352.4, Fat 9, SaturatedFat 2.4, Cholesterol 79.4, Sodium 906.4, Carbohydrate 35.1, Fiber 4.3, Sugar 8.3, Protein 32.4
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