How To make Deep Dish Turkey Pot Pie
TURKEY MIXTURE:
2 1/4 c Chicken broth, defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 md Carrots, coarsely chopped
3 tb Cornstarch
1 3/4 c Evaporated skim milk
3 c Cooked, chopped turkey
-breast 1 c Frozen peas, thawed
1/4 c Snipped fresh parsley
1/2 ts Dried sage
PAStrY CRUST:
3 Sheets phyllo dough
To Make the Turkey Mixture: Preheat the oven to 350 degrees. In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the veggies are tender. In a custard cup, stir the remaining 1/4 cup of the broth and the cornstarch until smooth. Slowly stir this into the broth-veggie mxiture. Then stir in the milk. Cook and stir over medium heat until the mixture comes to a boil. Reuce the heat. Cook and stir for 1 minute more. Then stir in the turkey, peas, parsely and sage. Transfer the mixture to a shallow 2-quart casserole. To Make the Pastry Crust: Lay one sheet of the phyllo dough on top of the turkey mixture. Spray the dough with no stick spray. Repeat layering and spraying the phyllo dough two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish. Bake for 35-40 minutes or until golden brown. I added potatoes, mixed veggies, tobasco sauce and some liquid smoke to enhance the flavor. Very good and light. Even though the phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven.
How To make Deep Dish Turkey Pot Pie's Videos
The Ultimate Homemade Chicken Pot Pie
Chicken pot pie that will make you cry... Because it's so good, and also really easy to make.
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Turkey Pot Pie #food #meat #turkeypotpie
To make this Turkey Pot Pie, you will need:
Ingredients:
4 tablespoons butter
1 cup shredded onions
1 cup chopped carrots
1 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1/2 cup all purpose flour
1/2 cup milk
2 cups chicken broth
1 teaspoon corn starch
2 teaspoons poultry seasoning
1 cup diced potatoes
1 cup frozen peas
2 cups minced Turkey
2 Pillsbury Pie Crust, Deep Dish, + 1 Package Pillsbury Pie Crust
Cool the mixture completely before the next step.
Egg wash:
1 egg wash
1 tablespoon cold water
Bake uncovered for 40 minutes in a 425 Fahrenheit pre heated oven, then cover the edges with foil and bake for extra 20 minutes.
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Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. It’s the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
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Pie Crust Recipe:
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Chicken Pot Pie | Basics with Babish
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.
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THE MOST AMAZING HOMEMADE CHICKEN POT PIE | QUICK & EASY 30- MIN RECIPE
I'm willing to bet that this is the BEST pot pie on the internet TODAY! With a buttery puff pastry crust and super rich and savory filling, this combo is to die for! Try it out and see for yourself!
#chickenpotpie #dinnerrecipe #chickenrecipe
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FULL LIST OF INGREDIENTS:
Serves: 4-6| Prep Time: 10 Mins | Cook Time: 20 Mins
- 2 Puff Pastry Sheets
- 2 Chicken Breasts, Split in Half
- 1 Tsp Olive Oil
SEASONING BLEND:
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tbsp Creole Seasoning (I used no the no salt version.)
- 1/2 Tsp Black Pepper
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- 3 Strips of Bacon, Diced (Optional- If you choose not to use bacon, substitute for 3 Tbsp Butter)
- 1 Cup Diced Carrots ( Peel the skin)
- 1 Large Yellow Onion, Diced
- 1/2 Cup Diced Celery
- 1 Diced Russet Potato
- 1 Tsp Minced Garlic
- 3 Tbsp All Purpose Flour
- 1 Tsp Dried Thyme
- 1/2 Tsp Dried Basil or Rosemary (Optional)
- 1 Heaping Tbsp Better Than Bouillion Roasted Chicken Base + 2 Cups of HOT Water OR 2 Cups
- 1/2 Cup Milk
- 3/4 Cup Heavy Cream
- 1 Cup Frozen Green Peas
EGG WASH: 1 Egg Yolk + 1 Tsp of Water
Turkey Pot Pie
Wondering what to do with all of that leftover Thanksgiving turkey? Turkey pot pie is made with tender cooked vegetables in a homemade sauce and – of course – juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.
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✅Ingredients
• 2 prepared pie crusts top and bottom
• 3 carrots peeled and sliced
• 2 celery stalks sliced
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 2 cups turkey cooked and shredded or diced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 1 small white onion diced
• 1/4 cup all-purpose flour
✅Instructions
1️⃣ Add carrots and celery to a medium saucepan. Pour in chicken broth and season with salt, pepper, rosemary, and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.
2️⃣ Meanwhile, in another saucepan melt butter over medium heat. Sauté onion in the melted butter until softened, about 5 minutes. Add flour and stir until well combined and becomes more golden.
3️⃣ Ladle out 1/2 - 1 cup of chicken broth and add it to the cooked onion/flour mixture. Whisk together and then add the thickened onion and flour mixture into the vegetables. Let cook over low heat for 3 - 5 more minutes.
4️⃣ Add in cooked turkey and peas.
5️⃣ Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
6️⃣ Pour pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow steam to escape while baking.
7️⃣ Bake pie in the 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
MAKE AHEAD INSTRUCTIONS: To make turkey pot pie ahead, cook your filling and prepare your pie shells. Store separately in the fridge until ready to assemble and bake.
FREEZER INSTRUCTIONS: Assemble your pot pie as directed in the recipe and freeze immediately. Thaw in the fridge overnight before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover pot pie with aluminum foil - to prevent the crust from burning - and continue baking until the center is hot, about 30 -35 minutes more.
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