DAD'S LEFTOVER TURKEY POT PIE
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
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
EASY LEFTOVER THANKSGIVING TURKEY POT PIE
An easy recipe that doesn't require much time.
Provided by hotmamathatcooks
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
- In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
- Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 57.1 g, Cholesterol 50.6 mg, Fat 14 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 4.1 g, Sodium 1518.5 mg, Sugar 6.2 g
LEFTOVER TURKEY POT PIE
This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.
Provided by Scott
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
- Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
- Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
- Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
- Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g
LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY
This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!
Provided by French Tart
Categories Savory Pies
Time 1h10m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
- Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
- When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
- Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
- (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
- Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
- When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.
DEEP DISH LEFTOVER TURKEY POT PIE
You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie.
Provided by Rita1652
Categories Savory Pies
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees.
- Prepare a deep pie dish by placing a the pie crust into the dish.
- Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
- Place filling into pie dish.
- Mix leftover mashed potatoes with milk to soften.
- Spread the potatoes over the filling.
- Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.
LEFTOVER TURKEY POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, olive oil, yellow onion, celery, carrot, butternut squash, frozen peas, corn, roasted turkey, garlic, McCormick® Rubbed Sage, kosher salt, freshly ground black pepper, chicken broth, McCormick® Turkey Gravy, heavy cream, prepared biscuits
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
- Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
- In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
- Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
- Remove the pan from the heat and arrange the biscuits over the filling.
- Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 44 grams, Fat 40 grams, Fiber 3 grams, Protein 22 grams, Sugar 10 grams
LEFTOVER TURKEY ENCHILADA POT PIE
After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.
Provided by Margar
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
- Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
- Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
- Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 22.2 g, Fiber 4.5 g, Protein 17.1 g, SaturatedFat 7.2 g, Sodium 642.5 mg, Sugar 1.3 g
GLUTEN-FREE THANKSGIVING LEFTOVER TURKEY POT PIE
What do you do with all of those Thanksgiving leftovers? Make a pot pie of course! And you don't need (almost) anything else but the leftovers. Unless you finished some up. You can make many variations depending on your favorites that you traditionally make. But this is the gist of it!
Provided by Moe
Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Poke thawed pie crust all over with a fork for ventilation. Layer turkey, carrots, onion, celery, corn, cranberry sauce, and gravy in the crust, in that order. Crumble cornbread and stuffing over top to keep it moist while baking.
- Bake in the preheated oven until bubbly, 45 to 60 minutes.
Nutrition Facts : Calories 881.5 calories, Carbohydrate 115.2 g, Cholesterol 65.3 mg, Fat 28.3 g, Fiber 6.5 g, Protein 36.7 g, SaturatedFat 6.4 g, Sodium 2337.3 mg, Sugar 18.1 g
MODERN THANKSGIVING LEFTOVER TURKEY POT PIE
This was a twist on my favorite chicken pot pie dish. I found that I could utilize the leftover turkey meat and I used the stuffing on the side as an added touch. I have also used a side salad with this same recipe in the past, and it makes for a lighter meal after all those carbs on the big Thanksgiving day meal. I found this makes a nice brunch side dish. Serve with a big spoon. If desired, garnish each serving with parsley.
Provided by April Broxton
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 1h8m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil and garlic in a skillet over low heat until sizzling, about 2 minutes. Add onion and bacon. Cook, stirring often, until bacon is golden brown and fat is released, about 7 minutes. Remove and discard garlic and add mushrooms; cook and stir until browned and slightly softened, about 5 minutes.
- Combine flour, thyme, paprika, 2 pinches salt, and 1 pinch of pepper in a large resealable plastic bag. Add turkey, seal, and shake well to coat.
- Melt butter in the skillet with the mushrooms over medium heat. Add coated turkey and any remaining flour mixture. Cook and stir until turkey is golden and flour is browned, about 4 minutes. Pour in stock, Marsala wine, and vinegar. Scrape bottom of pan and let simmer until filling is thickened, about 5 minutes. Season with salt and pepper. Remove from heat and stir in parsley.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer turkey filling into a 9-inch pie plate.
- Beat egg and water together in a bowl to make the egg wash.
- Roll pie crust out on your work surface into desired shape and size. Drape crust over the filling in the pie plate. Cut a few slits or decorative holes on top. Tuck edges around filling and brush crust with the egg wash. Place on a baking sheet to catch any overflow.
- Bake in the preheated oven until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly before serving, at least 10 minutes.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 18.8 g, Cholesterol 81.9 mg, Fat 18.8 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 624.2 mg, Sugar 2.6 g
GRANDMA'S LEFTOVER TURKEY POT PIE
Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.
Provided by Laura Adams
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
- Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 45 g, Cholesterol 44.5 mg, Fat 31.7 g, Fiber 5.7 g, Protein 22.5 g, SaturatedFat 8.3 g, Sodium 911.5 mg, Sugar 0.8 g
DAD'S LEFTOVER TURKEY POT PIE
Make and share this Dad's Leftover Turkey Pot Pie recipe from Food.com.
Provided by AmyZoe
Categories Poultry
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- 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 and stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of two 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 364.3, Fat 21, SaturatedFat 11.8, Cholesterol 99.6, Sodium 697.3, Carbohydrate 18.1, Fiber 3, Sugar 1.4, Protein 26.2
LEFTOVER TURKEY ENCHILADA POT PIE
Inevitably there are always turkey leftovers after a holiday meal. Turn them into an enchilada pot pie! The turkey is tender and soaks up the enchilada sauce flavors. Chili powder gives the pot pie an extra kick of spice. Corn adds a pop of sweetness.
Provided by Margaret G
Categories Savory Pies
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400.
- 2. In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes.
- 3. Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm.
- 4. In a lightly greased pie pan, place bottom crust. Sprinkle 1/2 cup of shredded cheese. Gently add filling and spread evenly. Top with other pie crust. Fold and pinch around edges. Cut a few slits into the top crust to release steam.
- 5. Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil. Serve with a dollop of sour cream or fat-free Greek yogurt.
LOVE THAT LEFTOVER TURKEY POT PIE
Use your leftover holiday turkey and sweet potatoes to make a delicious pot pie with peas, carrots, and green beans.
Provided by Nestle(R) Beneful(R)
Categories Trusted Brands: Recipes and Tips Nestle® Beneful®
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Boil peas, carrots, green beans, and celery in a saucepan until tender. Drain, set veggies aside.
- Melt butter in a saucepan on medium heat and cook onion until translucent. Stir in 2/3 cup of flour as well as salt, pepper, celery seed and onion powder. Slowly whisk in chicken broth and milk until the mixture is smooth, comes to a simmer, and thickens. Remove from stove and mix in sweet potatoes.
- Stir vegetables and turkey meat into the mixture. Drape pie crust in bottom of pie dish. Spoon filling into the crust, then top with the second crust.
- Pinch the edges, poke some steam holes on top, and bake in the preheated oven until crusts are golden brown and the internal temperature of the pie is at least 165 degrees F. This should take about 30-35 minutes. If the crust starts to brown before the filling gets hot, cover the top crust gently with a sheet of foil. Cool before serving.
Nutrition Facts : Calories 1095.5 calories, Carbohydrate 83.3 g, Cholesterol 151.8 mg, Fat 69.9 g, Fiber 7.3 g, Protein 34.1 g, SaturatedFat 31.3 g, Sodium 1336.2 mg, Sugar 9.2 g
LEFTOVER TURKEY POT PIE
Turn your holiday leftovers into our delicious Leftover Turkey Pot Pie. Leftover Turkey Pot Pie is quick and easy to prepare, so you can take it easy after the big get-together. The refrigerated pie crust and frozen vegetables really help simplify the cooking process.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. or until sauce is thickened, stirring after each min. Stir in cheese; microwave 1 min. Mix until well blended. Add turkey, mixed vegetables and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.
- Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
- Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.
Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 520 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 6 g, Protein 31 g
LEFTOVER CHICKEN OR TURKEY POT PIE
This recipe is a combination of what I had left over from thanksgiving and what I had around the house. Not the traditional pot pie, but really good
Provided by 911spatcher
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mixed together the gravy, turkey and veggies, Set aside. Prepare the pie crust. May use frozen crust, partially bake until slightly golden. Fill with the gravy mixture. Bake 375°F for 30 minutes. Top with French Fried onions and bake for an additional 10 minutes or until onions are brown and the pie is bubbling.
- No Roll Pie Crust.
- 1 1/2 cup flour.
- 1 1/2 tsp suger.
- 1/2 tsp salt.
- 1/2 cup vegetable oil.
- 3 Tbsp cold milk.
- Whisk together dry ingredients in a bowl. In a separate bowl whisk together the milk and the oil. Mix oil mixture in with the flour mixture until incorporated. Press the pie dough down evenly in the pie dish. Bake 375 until lightly golden brown. Then fill with your favorite pie or quiche mixture.
Nutrition Facts : Calories 337.9, Fat 17.4, SaturatedFat 4.6, Cholesterol 0.8, Sodium 1626.6, Carbohydrate 38.8, Fiber 3.4, Sugar 1.2, Protein 6.6
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