Turkey Pot Pie Recipes

Turkey Pot Pie Recipes questions and answers

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Q: Does anyone have a good turkey pot pie recipe?
I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.

A: TURKEY POT PIE 2 c. turkey, cooked 1 can carrots, (with liquid) 1 can peas, (with liquid) 1 can corn (with liquid) 1 can green beans 1 lg. onion (diced) 2 tbsp. Mrs. Dash's garlic and herb spices Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies m

Q: Looking for a turkey pot pie recipe?


A: Turkey Pot Pie INGREDIENTS 1 recipe pastry for a (10 inch) double crust pie 4 tablespoons butter, divided 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 1/2 cups cubed cooked turkey 3 tablespoons all-purpose flour 1/2 cup milk DIRECTIONS 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.

Q: turkey pot pie soup for pot pies?
does anybody have the recipe for pot pies using campbell's chunky turkey pot pie soup? it involves like a can of the soup and a can of pillsbury biscuits. please help!! i'm hungry!!!

A: I use a different recipe... but if you mix the soup with some chopped cooked turkey and some thawed frozen veggies, then spread it in a baking dish and place the biscuits on top (I like to make a cute pattern!), then bake it at 350 degrees for about 25 minutes... lip smacking good! Just keep an eye on it so you don't burn the biscuits!

Q: Tell me your post creative pie recipes?
I am attending a pie themed thanksgiving dinner this year. Everything is going to be in pie form [sweet potato pie, stuffing pie, turkey pot pie, etc]. ANYWAYS, I want to make something new and exciting and creative, but still delicious! I would love a few recipes to choose from.

A: This could be made in a pie dish. Bacon and Egg Slabs Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled) Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk. Bake in a 180C oven for 35-45 minutes until the pastry is golden. Turn out and allow to cool a little then cut in 75mm squares.

Q: How much time would you have to add to a frozen 9" turkey pot pie....?
if an un-frozen pie is said to bake for about 30 minutes at 350-375 degrees? (I'm going by a few recipes I've read but none have any "freeze and bake" directions.)

A: I take my mother's frozen apple pies out of the freezer and put them directly in the oven. They are done in about 1.5 hours. I'd do the same for the pot pie at 350 degrees. Be sure to check, if it's bubbling out of slits in the top, it's ready.

Q: Anyone have a delicious, creamy, tasty recipe for pot pie? Chicken or turkey...?
Please no random recipes from online.... I am looking for recipes that have indeed been tried or made by you.... thank you :)

A: I got this one from one of my buddies on here...it is not the easiest recipe, but well worth the effort. She said it will 'make your reputation.' She was right! Chicken Pot Pie 1 cup chopped onions 1 cup chopped celery 1 1/2 cups diced potatoes 1 (16 ounce) bag frozen mixed vegetables, thawed 1/2 cup margarine or butter 1/2 cup all-purpose flour 2 cups chicken broth 1 cup half-and-half 1 teaspoon salt 1/4 teaspoon pepper 4 cups chopped cooked chicken 2 (15 ounce) packages refrigerated pie crusts Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute. Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste. Preheat oven to 400°. Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust. Bake for 40 minutes or until crust is golden brown. Enjoy! You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change.... Definitely use the sage and poultry seasoning! The recipe made a lot of filling. I froze what I didn't use that day. Enjoy! Chris

Q: Pot pie crust help.. Recipes? Advice? Store-bought?
I have a dilemma. I have all this leftover turkey that needs something done with it today. I came up with turkey pot pies which seems great cause I can make up all the turkey and pot pies and freeze all we won't eat. It's just me and my boyfriend. I've made chicken pot pies before and this worked out great EXCEPT.. I've been struggling with the crust. I first tried Pillsbury Pastry dough but my boyfriend thought it was too sweet. So, I tried making my own out of crisco and flour and salt and he said it was too plain. Help! I want to make a pot pie crust that is perfect for him. Is there something I can buy at the store or make that he will actually like?! He is my toughest critic. if you tell me something to buy, can you tell me where it is located? is that puff pastry frozen?

A: You really need to goto recipezaar.com and search for chicken or turkey pot pies. There are basically two styles of pot pies. One is made with conventional pie crust recipes (or store bought crust or puff pastry) and the other is made by putting biscuit dough on top of your casserole and bake it until the bread is done. To add some flavor to your own homemade crust use 1/2 butter and 1/2 shortening for the fat content, or 1/2 butter and 1/2 lard or solid bacon fat. Also, if you purchased the new Crisco shortening that say "0 trans fat on the label", the texture of your finished crust might not be quite what you were expecting. I love this stuff for biscuits but not pie crust. I'm not a fan of pie crust mix, but Julie's suggestion that you use Jiffy is a good one if you must use a mix.

Q: Leftover Turkey Recipe?
I am in a contest for the best Thanksgiving Turkey leftover recipe. Any ideas? I was thinking a Turkey Pot pie with a side of rice and asparagus topped with hollaindaise I am in a Thanksgiving Turkey (and meal) leftover contest. The contest is to come up with the best recipe using the turkey and other ingredients if possible. It must be original so please no recipes from magazines ect. It must be original so please no recipes from magazines ect.

A: Your idea sounds good. Now I am hungry. Here is one of my favorite turkey left-over's recipes: Take your leftover turkey and shred it into bite-sized pieces. Also get your leftover stuffing out. Steam some broccoli (or asparagus). Get a box of Argo corn starch. Make the recipe for "white sauce" that is on the side of the box. Add several pieces of american cheese that has been cut up into small pieces so it melts. Once the cheese is melted and you are satisfied with the taste of the cheese sauce it is ready. Put your cooked broccoli around the outside of your casserole dish. Place the stuffing in the next "Row" and then put your turkey in the middle. Pour the cheese sauce all over the top. Cook at 400 degrees until everything is warmed through, about 20-30 minutes. Note: you could also put your leftover mashed potatoes on the top (after you have added the cheese sauce) for a shepard's pie-like dish.

Q: What is a simplllllllleeeeeeeee recipe for pie crust?
I want to make a big turkey pot pie with left over!! yum yum!!!

A: Oil Pie Crust "Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough." Original recipe yield: 2 pastry crusts. INGREDIENTS: 2 3/4 cups sifted all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup milk DIRECTIONS: Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. Roll out on lightly floured surface.

Q: In Need of recipes please????? see inside and thank u for answering...?
I was wondering if anyone had any good stock recipes to make, i pretty much have the chicken and turkey stock down but i was wanting some beef stock recipes and some veggie stock recipes and if anyone has the makings for pot pie fillings those would be appreciated too??? thank u so much in advance and have a good and blessed weekend....

A: Beef stock 7 pounds beef bones, sawed into 2-inch pieces 1 (6-ounce) can tomato paste 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 2 cups claret wine 20 peppercorns 5 garlic cloves, peeled 5 bay leaves 1 teaspoon dried leaf thyme 1 1/2 gallons water Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Vegetable stock 2 cups large dice yellow onions 2 cups large dice leeks, green and white parts, well rinsed 2 cups mushroom trimmings, wiped clean 1 cup large dice carrots 1 cup large dice celery 1 cup large dice turnips 1 cup large dice parsnips 1 cup large dice yellow squash 1 cup large dice zucchini 8 Roma tomatoes, quartered 1/2 cup garlic cloves, peeled 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon fresh cracked black pepper 1 gallon water 2 tablespoons fresh thyme, or 2 teaspoons dried 8 parsley stems 4 basil stems 2 bay leaves 2 cups white wine Preheat the oven to 400 degrees F. In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly. Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)

Q: What is an easy supper recipe besides...?
I am looking for an easy supper time recipe beside chili, lasagna, spaghetti, alfredo, meatloaf, beef burgers, chicken fried rice, pot pies, salisbury steak, chicken and biscuits, Jambalaya, pork with cream of soup rice, chicken with cream of soup rice, stuffed pork chops, turkey/chicken loaf, wraps, tacos, sloppy joes, and pizza. I want to break out of the mold of what I usually make. I have a picky eater who loves meat though. Can someone help me? Unfortinatily. Also cheesy hashbrowns, hotdish with noodles and green olives, tator tot hotdish, and chicken nuggets and strips. Maybe something out of the ordinary?

A: Is there anything else? Try http://www.foodnetwork.com/food/lf_kids/article/0,1904,FOOD_16382_3075893,00.html

Q: What are some good meals to make and eat as left overs?
My boyfriend and I will be moving into a condo on the 9th of october. He tends to eat a lot of fastfood becuase hes not the greatest cook in the world..he doesnt like to cook at all! I'd like to start making dinners at home so that the two of us can sit down and enjoy a nice meal together. I'm 21 years old and have grown up around a lot of people who enjoy cooking. I'm a decet cook myself once once I know the recipe - and as long as I'm comfortable with the ingredients. I do work as well as attend full time college classes. Some nights I will not be home until 10pm! Most nights I will be home around 6:30-7ish. I'd like to get into the habit of making something on the weekends that my boyfriend can just heat up throughout the week rather than doing fast food. This will also save me the trouble of cooking for myself at 10pm when I get out of school and am hungry for dinner. I am comfortable with most vegetables, pastas, rice, chicken, and ground turkey (i prefer it over ground beef)... Some recipies I have that stay nicely are Mexican Rice (A recipe my mom sourt of created, being a vegetarian she often tried comming up with new things).... Baked ziti (with or without ground turkey added) Chicken pot pie (home made) Eggpant parm Chicken noodle soup (home made) Any other ideas??

A: Chili-Stew-Bachalors bean pot-meat loaf-roast pot or cooked to medium for tasier re-heating and super yummy sandwiches- crock pot meals-lasagna Here a few recipes: Bachors beans pot: This is just very basic- Start with either dried beans (soak one night then add to a crockpot if you have one) or just toss in a couple of cans of beans-wichever kind you like. Add onions, cooked bacon or ham, a little brown sugar-musrad-ketchup what ever sounds good and simmer all day. ------------------------------------ Chili: 1 lb hamburger-or ground turkey if you want or even a 50/50 mix 1 medium onion chopped 1-2 cloves garlic chopped 1 can stewed diced tomatoes 1 can kidney beans chili powder cumin seasoned salt hot sauce or cayanne pepper **optional Brown the beef and drain most the fat off. Add the chopped onion and garlic and cook until the onion is translucent. If you have already cooked the beef in a large enough pot then add the tomatoes, and beans. If not transfer to a large pot and add the toms and beans. Add chili powder, cumin and seasoned salt to taste. If you like your chili a little spicier then add more chili powder, hot sauce or the cayanne to you liking. Sometimes I also add a can of corn to my chili. And you may need a little water so that it doesn't dry up while you are simmering. Simmer the chili for a good 20-30 minutes minimum. Serve with cheese, and sour cream on top!!! Mmmmmmmmmm.... ---------------------------------------------------- Basic Stew: 1 pound stew meat 1 or 2 carrots peeled and cut into big chunks 1 or 2 ribs of celery cut into big chunks 1 onion chopped 1 large white potato or 2 medium potatoes peeled and chopped 1 clove garlic chopped 1 can stewed tomatoes Oil Flour Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves In a large skillet heat the oil. In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew. Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour. Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well. Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well. ----------------------------------------- Crock Pot Chicken Salsa Curry 10 chicken thighs-bone in 1 jar of your fav salsa 1/2 onion chopped 1 tablespoon curry (or about 1/2 if you don't like a strong curry taste) 1/2 cup sour cream Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours. When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken. This would go well with rice or cous cous. If you don't have a crock pot then just use a roasting pan or covered casserrole dish and bake at 200-250 for 3-4 hours or so. I can't remember how many hours I did it when I used the oven method. This recipe is easy to do smaller portions of as well. ------------------------------- Mexi-rice: Use rice that is still warm. Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" or picco de gallo, but El Paso or whatever would work as well.) Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garl

Q: I'm roasting my first turkey... Should I brine, inject, rub, baste, or leave it alone?
All I know as that I'm definitely cooking my turkey in the roaster. I have my grandma's stuffing recipe, so I'm going to go with that in the bird & cook the extra in a crock pot. This leaves the oven open for pies, yams/sweet potatoes, green bean casserole, & all kinds of other goodies. But, how do I know if I want to inject the turkey, put a rub just under the skin, stick to the outside, brine it beforehand, just baste it while it's cooking... or simply leave it alone? There are so many sources with different suggestions online, it's almost overwhelming. If I had done this once, I'd have some experience to go by. Some sites say the brine is the best way, some sites say the injector is best, some say you don't need all the chaos, just rub the outside with some butter or oil... I've even heard/seen that cooking the bird upside down leaves the breast meat nice & juicy. Any suggestions on which is the best way to have a moist flavorful turkey... and why it's better than the other options? This will be the first turkey I ever attempt, and of course there will be a lot of people over... so I can't disappoint with this meal. Ha ha ha.

A: We don't present the bird at the table, so I don't care what it looks like out of the oven. I carve it in the kitchen. So I cook it breast down. The breast is the driest portion of the bird anyway...any way gravity can help keep juices in the breast is how I am going to go. That being said, the bird will be drier because you are stuffing the bird. To bring the internal temp of the bird with the stuffing is too high at the outside portions of the bird, thus the meat will be dry. Either stuff the bird with HOT stuffing, or cook the stuffing in the oven.(Source: Good Eats/Alton Brown) Instead of stuffing it, you can add essence to the inside of the turkey by putting in celery, fresh herbs, onion, apple etc. in the bird, but not STUFFING it. Serve the stuffing (now called dressing) as a casserole on the side. As far as going nuts with how to prepare it: Relax. Good idea with the roaster. That roaster is my lifesaver for thanksgiving. There is nothing wrong with rubbing some herbed butter under the skin. (that is all a butterball turkey is, anyway). I poke holes in the breasts and thighs and cram skinned garlic cloves. I did brine for years, but I lost my 2nd refrigerator so it isn't feasible any longer. I notice a difference in the flavor, but honestly, the meal is eaten so quickly, I am not sure if anyone cared in the long run. Good Luck!

Q: What do you think of a Southern Hospitality morning pome?
All through the night, the guests arrived, Laughing, singing this Holiday alive. Racks for the hats, minks with me... Stand by the fireplace, off with the frost. Warm, great taste of Southern Hospitality. As guests, your wish is my command. Sit right down on velvet brocade. But, If you stand, git in that kitchen and Rattle pots and pans...wherever we Are, will be a party. Laughter from The kitchen, loud and hearty...make Those in the parlor wonder what we're Doing...why, we're making a Holiday! And tipling sherry...Old Fashions, Highballs, yummy zippy Egg Nog With that bite of whiskey...even that Turkey'll cackle right frisky...12 Apples in that pie! Secret recipe Passed by a sassy Grandma to me. All is calm,( relatively), all is bright... What's that sound from the coop? MERRY-DOOOOODLE-DOOOOOO!!!! Snidely and me, are wishing you One heckuva grand Christmas... DOODLE-DO-IT'LL-BE-DOOOOONE! Good Morning! Good Morning! Ya'llses!

A: The best parties are always in the kitchen! I have had parties South and North, both are defined by the love of all present! Break out the goodies and the spirits, let the long winter nights be put to good use!

Q: Leftover Turkey Recipe?
I am in a contest for the best Thanksgiving Turkey leftover recipe. Any ideas? I was thinking a Turkey Pot pie with a side of rice and asparagus topped with hollaindaise. Try to keep it to original recipes thankyou

A: LEFTOVER TURKEY White sauce 4 tbsp. butter 6 tbsp. flour 2 c. milk 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. celery salt (optional) Leftover turkey 1 lg. onion, chopped Chopped celery Place leftover turkey in buttered casserole dish. Add finely chopped onion and celery. Season to taste. Pour over mixture the white sauce and top with grated cheese and bread crumbs. Bake at 350 degrees for about 30 minutes or until heated through and crumbs and cheese have browned. This is great! No measuring, it's easy and quick. OR "LEFTOVER TURKEY" SOUP Leftover turkey from 1 turkey 1/4 tsp. poultry seasoning 3 cubes or 3 tsp. chicken bouillon 1 bay leaf 6 c. water 1/2 c. rice or 1 c. noodles 3 med. carrots 2 stalks celery, sliced 2 med. onions, sliced or chopped 2 tbsp. chopped parsley 1 sm. can tomato sauce In a large saucepan or pot combine first 5 ingredients. Simmer covered for 1 1/2 hours. Remove bones, cut off meat and return meat to broth. Add remaining ingredients to broth. Simmer covered 30 minutes or until vegetables are tender. TIP: Other vegetables may be added such as corn, zucchini, tomatoes, potatoes, peas, mushrooms, pick what you like. OR TURKEY LEFTOVER SURPRISE 1 (6 oz.) pkg. UNCLE BEN'S® wild rice 2 tbsp. butter 1 lb. sausage 3 c. leftover turkey, chopped 2 cans mushroom soup 1 can mushrooms Cook rice according to package adding 2 tablespoons butter. Saute sausage and drain. Layer ingredients twice in this order sausage, turkey, rice, soup and ending with mushrooms. Bake in a 400 degree oven for 20 minutes. OR TURKEY LEFTOVER SURPRISE 1 (6 oz.) pkg. UNCLE BEN'S® wild rice 2 tbsp. butter 1 lb. sausage 3 c. leftover turkey, chopped 2 cans mushroom soup 1 can mushrooms Cook rice according to package adding 2 tablespoons butter. Saute sausage and drain. Layer ingredients twice in this order sausage, turkey, rice, soup and ending with mushrooms. Bake in a 400 degree oven for 20 minutes. OR LEFTOVER TURKEY OR CHICKEN Frozen hash potatoes or Potatoes O'Brien Spray skillet with Pam. Chop turkey in cubes. About 3 cups of potatoes and 2 cups of turkey. If it gets dry, spray more Pam. Heat through until potatoes are done. TURKEY VEGETABLE SOUP: 3 c. mixed vegetables 1 can stewed tomatoes 2 c. cubed turkey 3 c. water or as much as desired Heat thoroughly. TURKEY SALAD: 4 c. chopped turkey 1 sm. onion, minced 1 stick celery, minced 2 pieces garlic, minced Light dressing as desired Tossed and serve on lettuce. JM