turkey pot pie

Great for leftover turkey during the holidays.

Turkey Pot Pie

egg (beaten)

butter

onion (diced)

flour

poultry seasoning

thyme

chicken broth

milk (or cream)

potato

½ cups frozen vegetables (defrosted)

turkey

pie crust

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 flour, poultry seasoning, thyme, salt &amp; pepper. Cook 2 minutes more.

Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.

Line a 9&quot; pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

Bake 35-40 minutes or until lightly browned and filling is bubbly.

Cool for 10-15 minutes before cutting.

Use your leftover turkey or chicken to make a creamy casserole filled with delicious vegetables!

Low Carb Keto Leftover Turkey Casserole Recipe

turkey breast (about 4 cups (or chicken breast))

brown mushrooms

g green beans (about 1.5 cups)

carrot

onion

garlic

broccoli (about 1 cup)

tbsp butter

g cheddar (about 1 cup (or any other type of cheese))

parsley

tbsp crushed pork rinds

g cream cheese (1 philly block)

heavy cream

45 g parmesan cheese (about 1/2 cup)

salt

tsp black pepper

tsp nutmeg

Dice the carrot. Slice the onion, green beans, mushrooms and broccoli.&nbsp; Mince the garlic.&nbsp; Shred the turkey breasts.&nbsp;

Grate the cheddar and parmesan.

In a large pot, melt the 4 tbsp of butter.&nbsp; Add the onion, garlic and carrots.&nbsp; Cook 2-3 minutes and cover with a lid.&nbsp; Let steam for 2 minutes.&nbsp; Take the cover off and add the mushrooms and broccoli.&nbsp; Cook for another minute, cover and let steam for another 2 minutes.

Add the shredded turkey breasts and mix everything together.&nbsp; Turn off the heat and set aside.

Preheat the oven to 180C/350F.

In a small pot, melt the 2 tbsp of butter on medium heat.&nbsp; Add the cream cheese in.&nbsp; It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.

Once the cream cheese starts to melt, start mixing it with a whisk.&nbsp; You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.

Add the heavy cream to the pot and continue mixing with your whisk.&nbsp; The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together.&nbsp; Add the parmesan&nbsp;AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.

Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.

Transfer the casserole ingredients into a casserole dish.

Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.

Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!

https://embed.mediavine.com/videos/gvsd333ijujdpegewaz8

A delicious cheesy casserole made with leftover turkey or chicken.

Low Carb Keto Turkey Casserole Recipe

This paleo and Whole30 chicken pot pie is made with potatoes on the inside and topped with a mashed potato crust making it the best healthy chicken pot pie recipe. It can also be turned into chicken pot pie casserole and chicken pot pie soup. Great for those on a paleo or Whole30 reset. 

Chicken Pot Pie 

Golden Potatoes

tbsp Ghee

tsp Garlic Powder

Salt

Chicken Breast Raw,

Celery, diced

Carrots, diced

White Onion, diced

Garlic,

Green beans, chopped into 1/2 inch pieces

Green Peas

can Coconut Milk

Poultry Seasoning

Sea Salt

tsp Ground Black Pepper

In a medium sized pot, heat up 1...

In a medium sized pot, heat up 1 tbsp ghee over medium high heat. Add carrots, celery, onion, garlic and saute for about 5 minutes or until vegetables soften.

Add in raw diced chicken breast along with...

Add in raw diced chicken breast along with green beans, poultry seasoning, rosemary, salt and pepper and saute in together for another 5 minutes or until all chicken is opaque.

Add in coconut milk, stir together and simmer...

Add in coconut milk, stir together and simmer over medium heat for about 20 minutes or until chicken is cooked all the way through. The mixture of vegetables and chicken plus the liquid in the coconut milk should be enough to simmer without burning. If the filling looks like there is not enough liquid to simmer, add water in 1/4 cup increments. It is also ok if the liquid has a thin broth consistency as potatoes will be added to thicken it.

In a large pot, boil 6-8 quarts of...

In a large pot, boil 6-8 quarts of water.

Rinse then chop each potato into large chunks....

Rinse then chop each potato into large chunks. I personally leave the skin on, but if you dont prefer it, peel each potato before boiling.

Boil potatoes for 25-30 minutes or until cooked...

Boil potatoes for 25-30 minutes or until cooked through. The timing will depend on how big your potato pieces are.

Strain potatoes and add to a large bowl....

Strain potatoes and add to a large bowl. Add salt, pepper, garlic powder and ghee.

Using a potato masher, mash potatoes into a...

Using a potato masher, mash potatoes into a rustic chunky mash being sure to make sure spices and ghee are evenly distributed.

Take pot pie mixture off heat and stir...

Take pot pie mixture off heat and stir in 1/3 of rustic potato mixture.  This will thicken up the mixture without using any creams or thickeners. Feel free to use more or less potato to get the desired pot pie filling consistency.

Add filling to a large casserole dish or...

Add filling to a large casserole dish or meal prep containers and top with the remaining mashed potato mix.

If you decide to put it in the...

If you decide to put it in the casserole dish, you can place it under the broiler for a couple minutes to create a more of a brown crust effect on the top.

Turkey Pot Pie is the perfect way to use up your holiday leftover turkey. Chunks of turkey and vegetables are baked in a creamy, rich and savory sauce and topped with a golden biscuit crust.

Turkey Pot Pie with Biscuit Topping

onion,

celery ribs, diced

all-purpose flour

chicken stock

chicken bouillon granules

black pepper

turkey meat (from leftover turkey)

- 10 ounces frozen peas and carrots

biscuit mix (such as Bisquick)

milk (I use whole milk))

Preheat the oven to 350 degrees Fahrenheit.&nbsp;

In a large pot or Dutch oven melt the butter over medium heat. Add the onions and celery and cook for about 4 - 5 minutes or until the onions become translucent,&nbsp;

Whisk in the flour and cook for about 2 - 3 minutes stirring constantly. Slowly stir in about half of the stock. Pour in the remaining of the stock the stirring constantly until the mixture becomes smooth. Simmer for 2 - 3 minutes or until the sauce thickens.&nbsp;

Add the chicken bouillon, poultry seasoning, ground black pepper, dried thyme and heavy cream and mix to combine. Simmer for 1 to 2 minutes.

Add the cubed turkey meat and frozen vegetables. Mix well and&nbsp; and season to taste.&nbsp;Pour the turkey mixture into a 10-inch baking dish.

In a small bowl, combine the biscuit mix, egg and milk. Whisk until smooth and pour over the turkey mixture.

Bake uncovered for 30 minutes or until lightly brown.

TO MAKE THE BISCUIT TOPPING

Put your Thanksgiving leftovers to good use with this turkey pot pie. The addition of curry powder lends aromatic flavor in this fun twist on the classic chicken pot pie in a tender and flaky all butter crust.

Curry Turkey Pot Pie

onion (, (about 1 medium onion))

celery (, (about 2 stalks))

carrots (, (about 2 carrots))

russet potatoes (, (about 1 medium))

peas

half and half

curry powder

recipe all butter pie crust (, for 2 double crust pies)

Melt butter in a large dutch oven or heavy bottom pot over medium heat. Cook the onion, celery, carrots, and potato until the onions are translucent, about 10-15 minutes. Stir occasionally so the vegetables don’t brown.

Stir in the turkey and potatoes, and sprinkle the mixture with the flour, kosher salt and freshly ground black pepper. While stirring, cook for 3-5 minutes or until the flour taste been cooked out.

Add the chicken broth and half and half. Bring the mixture to a boil, stirring often, and cook until thickened, about 3-5 minutes.

Stir in the curry powder and peas. Turn off the heat and allow to cool slightly.

For the filling:

Preheat the oven to 400 degrees F.

To roll out the dough, place one half of the dough on a countertop sprinkled with flour and sprinkle the dough with flour. Rub flour on the rolling pin and rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour and rap the dough again, this time in the opposite direction.

Starting from the middle of the dough, roll the dough away from you, giving it a quarter turn after each couple of passes. Flip the dough over and once again roll the dough from the middle outward, giving the dough a quarter turn each time, dusting the flour and the roller as needed.

If any of the butter breaks through the surface, sprinkle some flour over the exposed area then brush away the excess.

Roll the dough to 1/4-inch thickness and a few inches larger than your 9-inch glass pie pan. Gently fold the dough in half and in one movement and lift it off the rolling surface and into the pan. Unfold the dough circle and gently ease it into the pan. Don’t stretch the dough down into the pan or when it heats up in the oven, it will bounce back and shrink.

Repeat with the other disc of pie dough. Fold and set aside.

Scoop the turkey mixture into the pie pan, mounding in the middle if needed. Top with the reserved disc of rolled out pie dough. Tip the excess dough handing over the lip of the pan so it is one inch beyond the lip. Fold the top and bottom layers of pie dough under one another on the lip of the pie pan, making a big edge. Crimp the edge with the tines of a fork or flute the edge by pinching your knuckle into the middle of the index and middle finger of your opposite hand and repeat along the edges of the crust.

Cut 3 to 5 vents in the top of the pie. Whisk 1 egg and brush on the top of the pie dough. Bake for 45-50 minutes.

To assemble the pot pie:

Homemade Chicken Pot Pie is classic comfort food made easy with refrigerated pie crusts, rotisserie chicken, or fresh chicken. Packed with delicious vegetables and tender chicken, it makes a perfect weeknight dinner.

Easy Chicken Pot Pie

pie crusts

Skinless boneless chicken breast (1 to 1 1/2 pound)

carrots

oz chicken broth

milk

pepper

chicken

mushrooms (optional)

rib diced celery (optional)

potato-diced small (optional)

Preheat oven to 400°. Dice one small or 1/2 medium onion and two carrots. Try to keep the carrots no thicker than 1/4 inch.

If using fresh chicken, clean and cut two skinless boneless chicken breasts into 1/2 to 3/4 inch cubes. If you have one of those huge breasts, one will do. If using precooked chicken or turkey, skip to mixing the flour solution and saute the onion and proceed.

Use a large pan over medium-high heat with 2 teaspoons of oil. Add chicken and onion. Cook until onion is transparent—about 6-8 minutes.

While chicken cooks, mix 1/2 cup milk with 1/3 cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.

Pour the chicken into a bowl and set it aside. Leave as much of any liquid in the pan, and the onion doesn&#39;t matter if it stays with the liquid.

Add one 14 oz can chicken broth, 1/2 tsp salt, and 1/4 pepper. Bring to a boil over medium-high heat, then decrease to medium heat.

Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened, about 2-3 minutes. You may not want to use all the flour solution.

Stir the chicken and veggies into the gravy and simmer for 5 minutes while you get your pie crust ready if not done already.

Add the mixture to the pie crust and cover with a second crust.

Pinch and seal the edges together and cut multiple slits in the top crust.

Bake and after about 20 minutes protect the edge of the crust with aluminum foil to prevent burning.

Bake for about a total of 40 minutes until golden brown. Let sit for 5-10 minutes before serving.

Looking for a quick weeknight dinner? Try this hearty and warm turkey pot pie. 

Skillet Turkey Pot Pie

puff pastry, thawed

egg,

reduced-fat cream cheese,

lemon

c. sour cream

Dijon mustard

thyme leaves

Kosher salt and pepper

c. shredded leftover turkey or rotisserie chicken

scallions, finely chopped

c. fresh flat-leaf parsley, chopped

Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the turkey, gruyere, ham, scallions and parsley and cook until heated through, about 3 minutes. 

This Slow Cooker Turkey Pot Pie is so good it will have you making enough for leftovers on purpose! Use your leftover turkey, gravy plus just 3 other ingredients for the easiest and most delicious pot pie filling ever!

Slow Cooker Turkey Pot Pie

turkey (chopped)

mixed veggies

leftover gravy (or see notes below)

herb and garlic seasoning

cresent rolls

Mix turkey, veggies, gravy, cream and seasoning in slow cooker

Heat on high for 2-3 hours or low for 4-6 until bubbly

Transfer to casserole dish (or use oven safe slow cooker insert) and lay cresent roll dough over the top (cut to fit if needed)

Bake for 9-11 minutes at 375 degrees F

This Turkey Mashed Sweet Potato Pot Pie screams comfort food! A delicious way to use up your Thanksgiving leftovers.

Top 16 turkey pot pie recipes from across the web

The most viewed turkey pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkey Pot Pie

Low Carb Keto Leftover Turkey Casse...

Chicken Pot Pie

Turkey Pot Pie with Biscuit Topping

Curry Turkey Pot Pie

Easy Chicken Pot Pie

Skillet Turkey Pot Pie

Slow Cooker Turkey Pot Pie

Turkey Mashed Potato Pot Pie

Dutch Oven Pot Pie with Chicken or ...

Chicken Pot Pie with Crescent Roll ...

Turkey Pot Pie with Stuffing Crust

Leftover Turkey Pot Pie Gratin

Turkey Pot Pie

Turkey Pot Pie

Easy Chicken Pot Pie Recipe

Top 16 turkey pot pie recipes from across the web

The most viewed turkey pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Pot Pie

Low Carb Keto Leftover Turkey Casse...

Chicken Pot Pie

Turkey Pot Pie with Biscuit Topping

Curry Turkey Pot Pie

Easy Chicken Pot Pie

Skillet Turkey Pot Pie

Slow Cooker Turkey Pot Pie

Turkey Mashed Potato Pot Pie

Dutch Oven Pot Pie with Chicken or ...

Chicken Pot Pie with Crescent Roll ...

Turkey Pot Pie with Stuffing Crust

Leftover Turkey Pot Pie Gratin

Turkey Pot Pie

Turkey Pot Pie

Easy Chicken Pot Pie Recipe

The most viewed turkey pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine