Time 1h25m Yield 8 Number Of Ingredients 19 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.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch baking dish with cooking spray. Heat vegetable oil in a skillet over medium heat, and cook the ground turkey and onion until the turkey is no longer pink, about 10 minutes. Sprinkle the turkey and onion with salt, black pepper, and ground celery seed; break the turkey apart into crumbles as it cooks. Drain if necessary. Mix together the cream of celery soup, milk, egg, peas and carrots until thoroughly combined. Spoon the cooked turkey mixture into the prepared baking dish, and pour the soup mixture over it. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch baking dish with cooking spray. Heat vegetable oil in a skillet over medium heat, and cook the ground turkey and onion until the turkey is no longer pink, about 10 minutes. Sprinkle the turkey and onion with salt, black pepper, and ground celery seed; break the turkey apart into crumbles as it cooks. Drain if necessary. Mix together the cream of celery soup, milk, egg, peas and carrots until thoroughly combined. Spoon the cooked turkey mixture into the prepared baking dish, and pour the soup mixture over it. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 425°F (220°C). 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 broth. 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 1 unbaked pie shell. Cover with remaining crust. Flute edges, and make 4 slits in the top crust to let out steam. Place on a cookie sheet. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.
Time 55m Yield 6 Number Of Ingredients 6 Steps:
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate. In small bowl, stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 14 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.
