turkey pot pie recipe with potatoes
Ingredients 1 pounds sweet potatoes peeled and diced 1-inch kosher salt 14 cup sour cream or full-fat plain yogurt see notes for dairy-free 2 12 cups chopped cooked turkey breast skin removed about 1 pound 12 tablespoon olive oil 1 large shallots chopped 2 tbsp chopped fresh parsley 2. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins.
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Top with cheese and bake uncovered 25-30 minutes or lightly browned and filling is bubbly.
. Bring mixture to a boil. Ingredients 6 ounces 170g Unsalted Butter ¾ cup 90g All Purpose Flour 5 cups 12 L Chicken Stock ½ cup 120 ml Heavy Cream 1 teaspoon 4g Sea Salt 2 teaspoons 8g Freshly Ground Black Pepper ½ teaspoon 2g Dried Thyme 1 teaspoon 4g Poultry Seasoning 1-12 lbs. Cook onions until tender.
Sprinkle flour over onion and garlic. Reduce the heat to medium. 350g Roasted Turkey Meat.
Cook and stir until the vegetables are soft. Place filling into pie dish. Preheat oven to 400F.
Spread into the baking dish and spread mashed potatoes on top. Place one pie crust in a pie plate. Mix leftover mashed potatoes with milk to soften.
Pour over chicken broth and. Cook mash potatoes or used leftovers. 6 slices bacon cut crosswise into 1-inch pieces 3 leeks white and light-green parts only halved lengthwise rinsed well and sliced 3 cups 10 ounces button mushrooms sliced 4 cups 1 tablespoon chopped fresh thyme leaves Coarse salt and ground pepper 3.
Step 2 In a large saucepan combine turkey carrots celery onion bay leaves and thyme. Cook on high pressure for 2 minutes and manually release the pressure when time is up. Simmer until the potatoes fork tender about 10 minutes.
Lightly grease a deep dish pie plate or a 2 quart baking dish. Add flour and milk to make a roux per recipe below. Add top crust pinch edges to seal the pot pie use a fork to crimp the edges all the way around and add a few slits in the center to create vents for the steam to escape.
Stir in the broth. Cook and stir for 5 minutes. Season with salt and pepper.
Explore RAMDOM_KEYWORD for thousands of unique creative recipes. Preheat oven to 425F. Sprinkle the sautéed mixture with flour and stir to mix evenly.
Toss sauce with turkey and veggies. Alternatively steam or microwave the vegetables covered until just tender but not overly soft. Bake until the filling is bubbling.
Cook until vegetables are soft about 10 minutes. Preheat oven to 375F. Heat the olive oil in a large pan over medium heat.
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in turkey celery and peas. For Sweet Potato Topping.
Stir in turkey corn peas and gravy using enough to coat everything to the sauteed mixture. Ingredients ¾ cup potatoes peeled and diced in 12-inch cubes See Notes 1 tablespoon water ⅓ cup butter salted or unsalted ½ cup carrots peeled and diced small ⅓ cup white or yellow onion diced ⅓ cup celery diced small 2 to 4 cloves garlic finely minced ⅓ cup all-purpose flour 1 cup turkey. In a saucepan combine the sweet potatoes 1 tsp.
Remove from the heat stir in the fresh parsley and sage. Add mashed potatoes cream and gravy. Sauté for 5 minutes stirring frequently.
Spread the potatoes over the filling. Combine mayonnaise and lemon juice. Stir in the onion garlic and thyme.
Add the onion celery carrots parsley oregano and salt and pepper. Preheat oven to 425F 220C. Bake in the preheated oven until golden brown about 10 minutes.
Bake at 375 degrees for 10 minutes. Mix in broth and simmer until thickened 4-5 minutes. Cook over low heat until softened about 10 minutes.
Lower heat and add turkey. 4 cups mashed potatoes. Spread in well oiled 9-inch pie pan.
Season with salt and pepper. Continue baking 15-20 minutes or until hot through. Step 1 Preheat oven to 400 degrees F.
Pour into a 9-inch pie dish and top with biscuits. In a large pan melt butter add onion celery carrots potatoes mushrooms and garlic. Stir for about 2 minutes.
Cook and stir until heated through about 5 minutes. Combine vegetables turkey soup milk seasoning parsley salt and pepper. Spoon into potato crust.
Spread the potatoes over the turkey mixture. Bring to boiling over medium-high heat. Season with parsley thyme pepper flakes sage salt pepper.
Set on a rimmed baking sheet. Combine the potatoes onion carrot and ½ teaspoon salt in an Instant Pot or pressure cooker. Add 3 tablespoons water.
Of the salt and enough water to cover by 1 inch. Stir in cooked turkey and frozen vegetables. Fill a pie crust.
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