Best Turkey Pot Pie And Gravy Recipes

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LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY



Leftover Turkey and Leek Pot Pie With Instant Gravy image

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!

Provided by French Tart

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 16

50 g smoked lardons or 50 g chopped ham
1 tablespoon fresh thyme, leaves only
olive oil
25 g butter
900 g leeks, washed, trimmed, white end chopped into chunks, green end finely sliced
sea salt & freshly ground black pepper
420 g cooked turkey, torn into big chunks
1 tablespoon plain flour, plus extra for dusting
600 ml turkey or 600 ml vegetable stock
2 tablespoons creme fraiche or 2 tablespoons double cream
225 g flaky puff pastry
cooked prepared stuffing, leftovers (optional)
6 cooked chestnuts (optional)
fresh sage leaf (optional)
1 egg, beaten
sea salt & freshly ground black pepper, to taste

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
  • Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
  • When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
  • Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  • Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
  • (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
  • Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
  • When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

TURKEY POT PIE AND GRAVY



Turkey Pot Pie and Gravy image

I used to love frozen pot pies. This recipe is something I put together one day on the spur of the moment. I had some ground turkey that I needed to use up so this is what I came up with. My husband said that I don't need to buy any more frozen pies ever again; this one is the best! You may want to adjust the amount of seasonings to your taste.

Provided by Marsha D.

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 frozen deep dish pie shell
1 lb ground turkey
2 teaspoons minced garlic
2 tablespoons oil
1 tablespoon teriyaki sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon seasoning salt (I use Johnny's)
1 teaspoon basil
1 teaspoon beau monde spice
1 teaspoon fresh ground pepper
1/2 teaspoon Accent seasoning
1/4 teaspoon thyme
1/4 teaspoon jamaican jerk spice
1/4 teaspoon onion powder
2 (10 ounce) cans cream of chicken soup
1/4 cup water
1 (15 ounce) can veg-all original mixed vegetables, drained
1/2 cup half-and-half

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Set out pie shells.
  • In a medium to large skillet, add oil, minced garlic and ground turkey.
  • Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
  • Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
  • Brown completely; drain if necessary.
  • Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
  • Add 1/4 cup water around the pie.
  • Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
  • Bake in oven for 30 to 45 minutes or until crust turns brown.
  • Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
  • NOTE: you can season the soup with any seasonings you want or just leave as is.
  • Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.

Nutrition Facts : Calories 519.7, Fat 32.6, SaturatedFat 7.3, Cholesterol 74.8, Sodium 1196.8, Carbohydrate 36.3, Fiber 2.7, Sugar 2.8, Protein 20

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