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
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
THANKSGIVING TURKEY POT PIE
Oh yum! The filling is creamy and flavorful, the crust is delicious and flaky. I can't think of a better way to revamp Thanksgiving leftovers!
Provided by Doreen Fish
Categories Casseroles
Time 45m
Number Of Ingredients 16
Steps:
- 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
- 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.
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