Dinner - Double crust turkey pot pie recipes

Author: Sybil Ramirez  

This is a great dish to make with leftover roasted turkey (or chicken!). A delicious double crust, savory pot pie loaded with turkey, veggies, and herbs all in a creamy sauce.

Homemade Turkey Pot Pie Recipe

Homemade Turkey Pot Pie Recipe
A delicious double crust, savory pot pie loaded with turkey, veggies, and herbs all in a creamy sauce. This is a great dish to make with leftover roasted turkey (or chicken!).
Provided by: Susie Weinrich
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17
  • 1 (2 count) pie crust - (store bought or make your own Flaky Pie Crust)
  • 4 Tbsp. Butter
  • 1 yellow or white onion (diced)
  • 3 garlic cloves (minced)
  • ½ Cup celery – (medium diced)
  • 1 Cup carrots – ( medium diced)
  • ¼ Cup plus 1 Tbsp. all-purpose flour
  • 2 Cups chicken stock
  • 1 tbsp (heaping) chicken base (I like Better Than Bouillon brand)
  • 1 tsp. Kosher salt
  • 1/2 tsp. pepper
  • ¼ Cup heavy cream
  • 2 Tbsp. fresh parsley – chopped
  • 1 tsp (heaping) fresh thyme leaves (chopped)
  • 3 Cups cooked turkey (or chicken) (diced and/or shredded)
  • 1 cup frozen petite peas
  • 1 egg plus 1 Tbsp water ((egg wash for pastry))
  • Serving Size: 1 serving
  • Calories: 403 kcal
  • Carbohydrate: 29 g
  • Protein: 22 g
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 84 mg
  • Sodium: 928 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Unsaturated Fat: 9 g
How to cook:
  1. Preheat the oven to 425 degrees.
  2. To make the filling, in a large sauté pan over medium heat, melt the butter. Add the onion, garlic, celery and carrots and cook, stirring often until the carrots are crisp/tender (about 7-8 minutes).
  3. Add the flour and cook, stirring constantly for 1 minute.
  4. While whisking the mixture, add the stock, chicken base, salt and pepper.
  5. Whisk until smooth and bring to a boil. Simmer until thickened (about 3-5 minutes).
  6. Remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Set aside to cool for 10 minutes.
  7. Place the bottom crust into an ungreased 9 inch, deep dish pie pan. Press the crust firmly against the sides and bottom
  8. Pour the slightly cooled filling into the pie crust. Place the second crust over the filling.
  9. Fold the excess top crust over the outside edge of the bottom pie crust edge. Press edges together to seal.
  10. Then crimp the edges of the pie crust:Place your index finger and thumb about 1 inch apart on the outside of the crust ridge. Use the index finger of the other hand to press the crust between your thumb and index finger. Repeat all the way around the pie. See photo for reference:
  11. Whisk the egg and 1 Tbsp water together and brush the egg wash all over the top crust.
  12. Cut a few slits into the top of the pie crust to vent the pie.
  13. Place the pot pie on a baking sheet to catch and spills. Bake at 425° for 30-40 minutes until the crust is a deep golden brown and the filling is bubbling around the edges.Pro Tip: if the crust is getting too brown tent some foil loosely over the pot pie for the remaining cooking time.
  14. Let the pie cool for 15-20 minutes before spooning/cutting individual portions.
  15. Serving
  16. Excellent served with a side salad and rolls.Broccoli Bacon Salad and Raspberry Jello Fluff go great with this pot pie too!
  17. Preparation for Freezing
  18. Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.Now add the top crust and crimp the edges, then make 4 slits in the top. Wrap the entire pot pie and pan in plastic wrap and then foil. Keep in the freezer for up to 3 months.
  19. Baking from Frozen
  20. Do not thaw the frozen pot pie before baking. Unwrap all the protective wrapping and discard.Preheat the oven to 375 degrees. Brush the crust with an egg wash.Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling. If the crust is getting too dark simply tent some foil over top for the remaining cooking time.
Notes: Double Crust Chicken Pot Pie, Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter …

Turkey Pot Pie

Turkey Pot Pie
This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!
Provided by: debbiec
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 13
  • 2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
  • 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
  • 2 1/4 cups chicken broth
  • 2 -3 potatoes, peeled and cubed
  • 1 1/2 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • Calories: 457.6 calories
  • Fat: 24.7 grams
  • Saturated Fat: 8.1 grams
  • Cholesterol: 49.8 milligrams
  • Sodium: 687.8 milligrams
  • Carbohydrate: 41.4 grams
  • Fiber: 3.4 grams
  • Sugar: 2.6 grams
  • Protein: 17.2 grams
How to cook:
  1. Preheat oven to 425°F (220°C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
  3. Cook and stir until the vegetables are soft.
  4. Stir in the broth.
  5. Bring mixture to a boil.
  6. Stir in the potatoes, and cook until tender but still firm.
  7. In a medium saucepan, melt the remaining 2 tablespoons butter.
  8. Stir in the turkey and flour.
  9. Add the milk, and heat through.
  10. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  11. Cool slightly, then pour mixture into 1 unbaked pie shell.
  12. Cover with remaining crust.
  13. Flute edges, and make 4 slits in the top crust to let out steam.
  14. Place on a cookie sheet.
  15. Bake in the preheated oven for 15 minutes.
  16. Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.
Notes: Homemade Turkey Pot Pie, Step by Step Picture Instructions. Just a few steps and you will have an amazing Homemade Turkey Pot Pie! Preheat the oven to 425 degrees. Melt …

Individual Double-Crusted Chicken Pot Pies Recipe

Individual Double-Crusted Chicken Pot Pies Recipe
This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.
Provided by: Stella Parks
Total time: 420 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 35
  • For the Crust:
  • Flaky, Tender, and Nutty Whole Wheat Pie Crust
  • Additional whole wheat flour, for dusting
  • For the Chicken:
  • 2 quarts (1.9L) homemade or store-bought low-sodium chicken stock
  • 4 1/2 pounds (2kg) bone-in, skin-on chicken legs, thighs, and breasts
  • 1 large onion, diced (about 8 ounces; 2 cups; 225g)
  • 2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g)
  • 2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)
  • 2 medium cloves garlic, crushed
  • 2 sprigs thyme
  • 1 sprig flat-leaf parsley
  • 1 sprig rosemary
  • 1 bay leaf
  • For the Filling:
  • 1/2 ounce unflavored gelatin (4 1/2 teaspoons; 15g)
  • 1/4 cup (55ml) reserved chicken stock, cooled
  • 4 ounces unsalted butter (8 tablespoons; 115g)
  • 4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)
  • 1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200g)
  • 1 large carrot, diced (4 ounces; 3/4 cup; 115g)
  • 1 large celery rib, diced (4 ounces; 3/4 cup; 115g)
  • 1/2 cup (115ml) dry white wine
  • 1 quart (900ml) reserved chicken stock
  • 5 ounces frozen peas (1 heaping cup; 140g)
  • 3 ounces drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)
  • 1 teaspoon (5g) freshly ground black pepper, or more to taste
  • 1 1/2 teaspoons (7ml) Worcestershire sauce
  • 28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste
  • For the Egg Wash (optional):
  • 1 large egg, straight from the fridge
  • 1/2 ounce heavy cream (1 tablespoon; 15ml)
  • 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • Calories: 1321 kcal
  • Carbohydrate: 120 g
  • Cholesterol: 140 mg
  • Fiber: 7 g
  • Protein: 47 g
  • Saturated Fat: 30 g
  • Sodium: 1680 mg
  • Sugar: 5 g
  • Fat: 71 g
  • Serving Size: Serves 6
  • Unsaturated Fat: 0 g
How to cook:
  1. For the Crust: Prepare a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust as directed. Divide dough in half and roll each half into a thin sheet, around 3/16 inch thick, using as much flour as needed to prevent sticking along the way. Transfer pieces to a half sheet pan, cover tightly with foil, and refrigerate at least 2 hours and up to 48 hours before using.
  2. For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.
  3. Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.
  4. For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
  5. Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
  6. Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.
  7. To Assemble: Adjust oven rack to middle position and preheat oven to 400°F (200°C). With a sharp knife, cut 1 sheet of chilled dough into 6 roughly equal squares. Nestle each one into the bottom of a 2-cup-capacity oven-safe dish. Cut 6 "lids" from remaining sheet of pastry with a sharp knife, using an overturned 2-cup baking dish as your guide; alternatively, cut with an appropriately large cookie cutter. Set pastry lids aside and use scraps to patch gaps in coverage along the bottom crusts, all the way to the top edge of each dish.
  8. Divide filling evenly between dishes, about 1 1/2 cups each (12 ounces; 340g), although the exact amount will vary with the specific amount of vegetables and chicken used. Top each dish with a pastry lid and gently crimp the edges with a fork to seal pastry to bottom crust.
  9. For the Egg Wash (if using): Whisk egg, cream, and salt in a small bowl. Brush over top crust of each pie in a thin, even layer. This will give the crust a glossy golden sheen.
  10. Transfer dishes to a foil- or parchment-lined baking sheet and bake until pastry is golden brown and filling is bubbling-hot, about 1 hour 15 minutes. Let cool at least 30 minutes before serving, to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.
Notes: Turkey Pot Pie {Great for Leftover Turkey!}, Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside. Cook onion in butter over medium low heat until tender, about 5 minutes. Add …

Turkey Pot Pie

Turkey Pot Pie
A delicious way to enjoy your leftover turkey from the holidays. This recipe has a creamy, gravy sauce that’s loaded with vegetables and inside a flaky pie crust.
Provided by: Andi
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 16
  • 1 russet potato (peeled and chopped small)
  • 1 cup carrots (peeled and chopped small)
  • ¼ cup salted butter
  • ½ cup onion (diced)
  • ⅓ cup all purpose flour
  • ½ tsp poultry seasoning
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 cups water
  • ¾ cup milk
  • 1 cup chopped mushrooms (about 4-5 mushrooms)
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 3 cups cooked turkey (chopped or shredded)
  • Double pie crust (store bought or homemade)
  • Calories: 195 kcal
  • Carbohydrate: 18 g
  • Protein: 12 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 45 mg
  • Sodium: 261 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400°F.
  2. In a small pot, add potatoes and carrots. Fill with water and bring to a boil, then reduce to simmer. Cook until potatoes and carrots are soft. Drain water and set them aside.
  3. Add butter and onion to a pot over medium-high heat. Cook until the onion turns translucent.
  4. Stir in the flour, poultry seasoning, dried thyme, salt and pepper.
  5. Whisk in the water and milk, stirring frequently. Bring to a boil then let simmer for 1-2 minutes, until the sauce has thickened. Remove from heat.
  6. Add cooked potatoes, carrots, frozen corn, frozen peas, mushrooms, and chopped turkey to the sauce. Season with salt and pepper then mix everything together so that the sauce coats evenly.
  7. Spray the pie plate with nonstick cooking spray. Line with one of the pie crusts and trim edges (see how to make a pie crust).
  8. Beat one egg in a small bowl with a fork to create egg wash.
  9. Pour in the turkey filling. Brush pie crust edges with egg wash.
  10. Place second pie crust on top and trim edges.
  11. Pinch edges together and brush the top crust gently with more egg wash. Use a sharp knife to cut 4-8 slits in the pie crust to help release steam.
  12. Bake for 35-40 minutes, or until the crust turns golden brown and the filling begins to bubble. Let sit for 15-30 minutes before serving.
Notes: Turkey Pot Pie, Whisk in the water and milk, bring to a boil, then reduce to simmer until sauce thickens. Add all veggies and chopped turkey with gravy sauce. Pour …
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