Grandmas Turkey Pot Pie Best Recipes

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GRANDMA CARLSON'S TURKEY POT PIE

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Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 19

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 7 tablespoons cold vegetable shortening
  • 6 tablespoons cold butter
  • 6 tablespoons cold water, or as needed
  • 3 tablespoons butter
  • 2 carrots, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups cubed cooked turkey
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1 (15 ounce) can cut green beans, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ (15 ounce) can cream-style corn
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme

Steps:

  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g

GRANDMA'S TURKEY POT PIE

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Grandma's Turkey Pot Pie image

The comfort food of all time, chicken pot pie makes a great meal for a wintery day. It is also a great feel better meal to deliver to friends who have been ill or grieving. With a touch of sage for a flavour boost, and shortcuts for faster preparation, this is an ideal meal for busy Mom's.

Provided by Chef Dee

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients:

  • 1 1/2 cups frozen hash browns
  • 1 1/2 cups frozen mixed vegetables
  • 2 refrigerated 9-inch pie shells
  • 1/2 cup butter
  • 1/2 small onion, chopped
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sage
  • 1/2 teaspoon parsley
  • 3/4 cup milk
  • 1 1/2 cups chicken broth
  • 2 cups chopped cooked turkey
  • 1 beaten egg

Steps:

  • Mix the potatoes and vegetables in a glass bowl and thaw in microwave, set aside.
  • In a large saucepan, cook the onions in the butter until soft.
  • In a small bowl, stir the flour and seasonings together,then stir this flour mixture into the butter and onions.
  • Stir until smooth, then whisk the milk and chicken broth into the flour mixture, stirring until the broth comes to a boil and thickens.
  • Add hashbrowns, vegetables and turkey.
  • Line a 9" pie plate with one of the crusts, then fill with the turkey mixture.
  • Lay the top crust over top,with a sharp knife slice small vents into the top crust.
  • Seal the edges together by pinching the two crusts with damp fingers, then brush the top crust with beaten egg.
  • Set on middle oven rack and bake for 45 min's at 400 degrees. Let the baked pot pie sit at room temperature for several minutes in order for the juices to thicken up.
  • Serve with coleslaw and dinner rolls.

Nutrition Facts : Calories 1102, Fat 68.4, SaturatedFat 27.7, Cholesterol 167.1, Sodium 1411, Carbohydrate 86.2, Fiber 6.8, Sugar 1.8, Protein 37.9

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