Best Grandmas Turkey Pot Pie Recipes

GRANDMA'S TURKEY POT PIE

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.

TURKEY POT PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

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.

SOUTHERN STYLE TURKEY POT PIE

Steps:

• Preheat oven to 350.
• In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med.
• Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits.
• Bake for 20 mins or until biscuits are golden brown.