Best Turkey Pot Pie Pizza Recipes

TURKEY POT PIE PIZZA

Turkey Pot Pie Pizza image

This irresistible pizza features all the cozy flavors of turkey pot pie baked with Pillsbury™ refrigerated pizza crust it a quick and easy meal.

Provided by Annalise Sandberg

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 1/2 tablespoons butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 tablespoons Gold Medal™ all-purpose flour
2/3 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup milk
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 cup frozen sweet peas
1/2 lb cooked turkey breast, thinly sliced

Steps:

Gather ingredients and heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray.
Unroll pizza crust; use hands to gently pull it to fit pan. Bake about 8 minutes or until lightly browned; set aside.
Meanwhile, in 10-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add onion, celery and carrots; cook about 5 minutes or until softened.
Remove vegetables from skillet; set aside. Add remaining butter to skillet; stir in flour. Add chicken broth and milk a little at a time, while constantly stirring until all is incorporated and mixture is smooth and thick. Add 1/2 cup of the cheese, the salt, pepper and Italian seasoning. Stir about 1 minute or until cheese is melted.
Add cooked vegetables and frozen peas to cheese sauce; stir until combined.
Spoon sauce over partially baked crust. Top with sliced turkey breast and remaining cheese.
Bake 5 to 7 minutes or until cheese is melted and crust is golden brown. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

TURKEY POTPIES

Turkey Potpies image

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 2 pies (6 servings each).

Number Of Ingredients 16

Ingredients

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
2 sheets refrigerated pie crust
1 large egg

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.

Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.