Best Easy Turkeychicken Pot Pie Recipes

FAST AND EASY TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
• In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

TASTY TURKEY/CHICKEN POT PIE

Steps:

• Combine miracle whip, flour, boullion and pepper in a medium saucepan.
• Gradually add milk.
• Cook stirring constantly over low heat until thickened.
• Add meat and veggies.
• Heat thoroughly while stirring occasionally.
• Pour into an 8-inch square pan.
• Unroll crescent roll dough into two rectangles.
• Press perforations together to seal.
• Place rectangles side by side to form a sqaure.
• Place seams together.
• Place square over filling and press around edges to seal.
• Bake at 375 15-20 minutes or until browned and bubbly.

EASY CHICKEN OR TURKEY POT PIE

Steps:

• In a large skillet melt butter over medium heat.
• Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
• Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
• Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
• To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
• Line the bottom of the pie plate with pastry.
• Add in the chicken or turkey mixture.
• Place the remaining pastry on top; seal and flute.
• Slice a couple of slits on top to allow steam to escape.
• Brush lightly with table cream or milk.
• Cover the edges loosley with foil.
• Place the pie plate on a baking sheet.
• Bake bottom-oven rack for 55-60 minutes or until golden brown.

EASY TURKEY POT PIE

Steps:

• Preheat oven to 400°. Place on pie crust in an ungreased pie pan.
• In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat, mixed vegetables and shredded cheese. Top with the other pie crust and seal the crust edges by crimping with a wet fork or with your fingers.
• Bake in the preheated oven for 45 minutes, or until the crust is a golden brown.
• Let cool for 10 - 15 minutes before cutting.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

BISQUICK'S EASY TURKEY POT PIE

Steps:

• Heat oven to 375ºF.
• (350ºF. for glass pan).
• Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
• Boil and stir 1 minute.
• Spread in ungreased rectangular pan, 13x9x2-in.
• Stir remaining ingredients until blended.
• Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

TURKEY AND MUSHROOM POTPIES

Steps:

• Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.