Best 2 Vegetable And Turkey Potpie Recipes

Vegetable and turkey potpie is a classic comfort food that is perfect for a cold winter night. It is a hearty and flavorful stew that is made with a variety of vegetables, cooked turkey, and a creamy sauce. The potpie is then topped with a golden brown crust that adds a delicious crunch. Whether you are looking for a quick and easy weeknight meal or a special dish to serve to your family and friends, vegetable and turkey potpie is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROSEMARY TURKEY AND VEGETABLE POTPIE WITH HERBED DUMPLINGS

Creamy Rosemary Turkey and Vegetable Potpie with Herbed Dumplings image

Categories turkey Rosemary Gourmet

Yield Serves 6 to 8

Number Of Ingredients 19

Ingredients

For turkey mixture
2 tablespoons unsalted butter
1 onion, minced
4 carrots, cut in 2-inch julienne strips (about 2 cups)
2 ribs of celery, cut into 2-inch julienne strips (about 1 cup)
1/3 cup dry white wine
2 tablespoons all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
2 large egg yolks
4 cups bite-size pieces cooked turkey
3/4 teaspoon finely chopped fresh rosemary or 1/2 tablespoon crumbled dried
For the dumpling batter
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon crumbled dried rosemary
1 tablespoon minced fresh parsley leaves
1/2 cup milk

Steps:

Make the turkey mixture
In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
Make the dumpling batter
In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.

VEGETABLE AND TURKEY POTPIE

Vegetable and Turkey Potpie image

The best part of a turkey dinner is the leftovers-especially when they're baked into this comforting potpie! Relatives who visit husband Curt and me and our three children on our farm always leave with this recipe.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 4-5 servings.

Number Of Ingredients 19

Ingredients

1 cup diced carrots
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chicken broth
3 cups cubed cooked turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 large eggs
1 cup shredded cheddar cheese, divided
3 tablespoons chopped green pepper
2 tablespoons chopped pimientos

Steps:

In a large saucepan, bring the carrots, onion, celery and broth to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Remove from the heat. Stir in the turkey, soup, sour cream, Worcestershire sauce, salt and pepper. Spoon into a greased 2-qt. baking dish., In a large bowl, combine the flour, baking powder and salt. Combine milk, eggs, 3/4 cup cheese, green pepper and pimientos; stir into the flour mixture until combined. Drop by tablespoonfuls over the hot turkey mixture., Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 540 calories, Fat 26g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1472mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 39g protein.

Tips:

To save time, use store-bought pie crust. If you're feeling adventurous, try making your own using this recipe: Homemade Pie Crust I.
For a creamier filling, use half-and-half instead of milk. You can also add a tablespoon of cornstarch to the flour mixture to thicken the filling.
If you don't have any fresh vegetables on hand, you can use frozen vegetables instead. Just be sure to thaw them before adding them to the potpie filling.
For a more flavorful potpie, use a variety of vegetables. Some good options include carrots, celery, onions, peas, and corn.
If you're using leftover turkey, be sure to remove any skin or bones before adding it to the potpie.
Don't overfill the pie crust. Leave about 1 inch of space around the edges so that the filling can bubble up.
Bake the potpie until the crust is golden brown and the filling is bubbling. This usually takes about 30-40 minutes.

Conclusion:

Vegetable and turkey potpie is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its creamy filling, flaky crust, and hearty vegetables, this potpie is sure to be a hit with the whole family.