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Turkey Pot Pie

Turkey Pot Pie


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Preheat the oven to 400 degrees F.

To prepare the filling, melt 2 teaspoons of the butter in a large soup pot over medium-high heat. Add the carrots, onions, celery, turkey, and thyme; cook until the vegetables are soft, about 8 minutes. Add the broth and potatoes; bring to a boil. Cover and simmer 10 minutes.

Combine the flour and water in a small bowl; stir with a whisk until smooth. Return the potato mixture to a boil. Slowly drizzle the flour mixture into the potato mixture, stirring constantly. Cook until the mixture thickens, 1 minute.

Add the peas, salt, and pepper. Spoon the chicken mixture into a large ramekin or ceramic baking dish coated with cooking spray. Place the dough on top of chicken mixture, pressing to the edge of the dish. Cut 2 slits in the top of the crust to allow steam to escape.

Bake until golden and bubbly, 50 minutes.

Let stand 10 minutes before serving.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


Leftover Turkey Pot Pie

You can make it with chicken or turkey&hellipwhatever&rsquos in your fridge.

Feel free to customize this pot pie recipe and change things up depending on what ingredients you've got in your fridge.

leftover turkey, light and dark, diced or shredded (or both!)

to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you&rsquod like.) Pour in cream. (May add frozen peas at this point if you&rsquod like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it&rsquos about 1 inch larger than the pan you&rsquore using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30-40 minutes or until very golden and bubbly and the crust is done.


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