Best Second Day Turkey And String Bean Pot Pies Recipes

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INDIVIDUAL TURKEY POT PIES



Individual Turkey Pot Pies image

These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 55m

Yield 4

Number Of Ingredients 14

3 tablespoons butter
½ cup diced onion
½ cup sliced celery
¼ cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 ½ cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
  • Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
  • Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
  • Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
  • Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.

Nutrition Facts : Calories 994.4 calories, Carbohydrate 70.3 g, Cholesterol 126.8 mg, Fat 64.3 g, Fiber 5.2 g, Protein 33.8 g, SaturatedFat 19.8 g, Sodium 1072.3 mg, Sugar 2.5 g

GRANDMA CARLSON'S TURKEY POT PIE



Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
⅛ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g

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