Best 8 Turkey And Sausage Veggie Pot Pie Recipes

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Searching for a hearty, comforting, and wholesome meal that combines the flavors of turkey, sausage, and an array of vegetables? Look no further than the delectable turkey and sausage veggie pot pie! This dish not only offers a satisfying and delicious dining experience but also provides a delightful way to incorporate nutritious ingredients into your diet. With a golden, flaky crust and a savory filling bursting with tender turkey, succulent sausage, and an assortment of colorful vegetables, this pot pie promises to tantalize your taste buds and warm your heart from the inside out.

Let's cook with our recipes!

TURKEY-VEGETABLE POT PIE



Turkey-Vegetable Pot Pie image

Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg

ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE



Roast potato, turkey, sausage & stuffing pie image

This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in!

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 16

1 tbsp olive oil or rapeseed oil
knob of butter
1large onion , halved and sliced
6 sausages or 8 chipolatas (leftover pigs in blankets are fine too)
2 tsp English mustard powder
50g plain flour
1 chicken stock cube , crumbled
150ml white wine
500ml chicken stock or leftover gravy
6 stuffing balls, leftover or shop-bought
300g cooked turkey , shredded
1 tbsp wholegrain mustard
100g low-fat crème fraîche
small bunch parsley , chopped
800g leftover roast potatoes
20g mature cheddar , grated

Steps:

  • Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
  • Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
  • Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

Nutrition Facts : Calories 605 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium

TURKEY AND SAUSAGE VEGGIE POT PIE



Turkey and Sausage Veggie Pot Pie image

I got this recipe out of a magazine in the breakroom at work. I can't remember which magazine it was. I haven't tried this yet but it sounds pretty good!

Provided by Zaney1

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 lb kielbasa, diced
2 tablespoons flour
2 cups milk
1 (15 ounce) can mixed vegetables, drained
2 cups cooked turkey, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pie crust, unbaked (can use a refrigerated crust or your own recipe)

Steps:

  • Melt butter in a large saucepan.
  • Add sausage and saute 5 minutes.
  • Stir in flour and cook 2-3 minutes.
  • Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
  • Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
  • Pour into a lightly buttered pie plate.
  • Roll out (or unfold) pie curst to fit over pie plate.
  • Place pie crust over pie plate, trimming to fit.
  • Crimp edges and cut steam slits in top.
  • Bake at 400 for 20 minutes or until crust is golden.

TURKEY-VEGETABLE POT PIE RECIPE - (4.5/5)



Turkey-Vegetable Pot Pie Recipe - (4.5/5) image

Provided by á-46991

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

  • Step 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Step 2 In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. Step 3 In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. Step 4 Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter. Step 5 Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

TURKEY SAUSAGE AND EGG PIE



Turkey Sausage and Egg Pie image

A quick, hearty, comforting meal.

Provided by VTMOM13

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 1h

Yield 4

Number Of Ingredients 9

1 pound spicy turkey sausage, casings removed
1 small onion, chopped
½ green bell pepper, chopped
½ cup sliced mushrooms
1 clove garlic, minced
2 eggs
1 cup milk
½ cup biscuit baking mix
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  • Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
  • Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
  • Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 15.5 g, Cholesterol 213.2 mg, Fat 26.7 g, Fiber 0.9 g, Protein 35 g, SaturatedFat 11.4 g, Sodium 1366 mg, Sugar 4.7 g

TURKEY SAUSAGE PIE



Turkey Sausage Pie image

Turkey sausage mingles with green peppers, onions, and tomato sauce inside a double pizza crust.

Provided by LSBD33

Categories     Main Dish Recipes     Savory Pie Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 (10 ounce) cans refrigerated pizza dough
1 tablespoon olive oil
1 pound turkey sausage links, without casings
1 onion, diced
1 green bell pepper, diced
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 10 inch quiche dish or pie pan.
  • Place one sheet of pizza dough in oiled pan. If necessary, trim edges of dough to fit pan. Bake dough in preheated oven for 7 minutes. Remove and set aside.
  • While dough is in oven, heat oil in a large skillet over medium-high heat. Crumble sausage into skillet and saute for 2 minutes. Add onions and green peppers, and saute an additional 5 to 7 minutes, until sausage is cooked through and onion is lightly browned. Add tomato sauce and stir well.
  • Pour sausage mixture into baked crust, and cover with second sheet of pizza dough. Trim edges as necessary, gently seal the two crusts together, and cut steam vents in top.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes, until golden brown.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 73.9 g, Cholesterol 85.6 mg, Fat 19.8 g, Fiber 3.4 g, Protein 34.8 g, SaturatedFat 3.8 g, Sodium 2238.3 mg, Sugar 11.8 g

TURKEY AND VEGGIE ALFREDO POT PIE



Turkey and Veggie Alfredo Pot Pie image

Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 oz) Alfredo sauce
2 cups cubed cooked turkey
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
  • Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
  • Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
  • Bake 18 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g

VEGGIE POT PIE



Veggie Pot Pie image

A vegetarian take on chicken pot pie. I'm the only vegetarian in the family, but my family doesn't miss the meat in this one. Serve a salad to the side. I also enjoy a baked sweet potato as a side.

Provided by petluvr44

Categories     Pot Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup peeled and diced potato
1/2 cup butter (or 8 Tbsp margarine)
2/3 cup diced onion
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 dash celery salt
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 family-size bag frozen mixed vegetables (or 2 small bags)
1 cup frozen lima beans
2 pie crusts (refrigerated or homemade)
1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)

Steps:

  • Preheat oven to 425 degrees.
  • Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
  • Melt butter or margarine in a large pot. Add onions and sauté for 2 to 3 minutes.
  • Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
  • Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
  • Stir in vegetables and take off heat.
  • Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
  • Brush egg wash on top and cut 4 slits in top crust for steam to escape.
  • Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.

Nutrition Facts : Calories 419.3, Fat 27.8, SaturatedFat 11.8, Cholesterol 34.8, Sodium 729.9, Carbohydrate 36.6, Fiber 3.8, Sugar 1.1, Protein 6.5

Tips:

  • For a vegetarian version of this recipe, omit the turkey and substitute vegetable broth for the chicken broth.
  • To make the pot pie ahead of time, prepare the filling and crust as directed. Store the filling in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When ready to bake, thaw the filling overnight in the refrigerator. Preheat the oven to 375 degrees F and bake the pot pie according to the recipe instructions.
  • If you don't have any puff pastry on hand, you can use a frozen pie crust or even a biscuit mix to make the crust.
  • To make the pot pie extra cheesy, sprinkle some shredded cheddar or mozzarella cheese on top of the filling before baking.
  • Serve the pot pie with a side of mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

This turkey and sausage veggie pot pie is a hearty and delicious meal that is perfect for a cold winter night. The flaky puff pastry crust and the creamy filling are sure to please everyone at the table. With a few simple tips, you can easily make this recipe your own and enjoy it all season long.

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