Tasty Query - recipes search engine
  • Indian Chicken Stew
    Indian Chicken Stew is a delicious recipe for a hearty and spicy slow cooker, chicken and vegetable stew. Ingredients include: Boneless, skinless chicken thighs, tomatoes, garbanzo beans, chicken broth, onions and is well-spiced to bring out all the flavors of the Far-East. Just add all ingredients to the slow cooker, set it and wait. It […]
  • Cream-Of-Potato Soup
    Cream-Of-Potato Soup is a delicious, easy and quick (40) minute one pan recipe. Ingredients include: Potatoes, celery and onions, cooked in milk and chicken broth to make a creamy and hearty soup. This is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic-friendly and Weight Watchers (3 PointsPlus), […]
  • Easy Chili-Mac
    Easy Chili-Mac is a delicious recipe that is also one that you’ll add into your keeper file. It takes only (40) minutes to complete this delicious dish. Ingredients include: Extra-lean ground beef, tomato sauce, kidney beans, salsa, macaroni and Pepper Jack cheese. Seasoned with chili powder. This is also a healthy, low calories, low fat, low […]

Posts Tagged ‘deep-dish turkey pot pie’

postheadericon Deep-Dish Turkey Pot Pie

5.00 avg. rating (93% score) - 5 votes

Deep-Dish Turkey Pot Pie is the perfect way to use up your leftover turkey from Thanksgiving, Christmas or any othe holiday. Optionally us chicken in place of the turkey with no change in nutrition values. Turkey, cream of chicken soup, frozen mixed vegetables and cheddar cheese make up this delicious, hearty meal and baked in a made from scratch crust. Makes (6) generous servings. Deep-Dish Turkey Pot Pie will be loved by yodeep-dish-turkey-pieur family, friends and guests.

INGREDIENTS:

CRUST:

2 cups all-purpose flour
1/4 tsp salt
2/3 cup cold butter, cut into chunks
4-6 tbsp cold water

FILLING:

1/4 cup milk
1 (10.5 oz) can condensed cream of chicken soup
2 cups (cubed 1-inch), cooked chicken or turkey
1 (4 oz) pkg shredded Cheddar cheese
1 (16 oz) pkg frozen vegetable combination (broccoli, cauliflower, carrots)
1-1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
1 egg, slightly beaten
1 tsp water

DIRECTIONS:

1. Preheat oven to 375° F.

2. Combine flour and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough of the 4 to 6 tbsp cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

3. Roll out remaining ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

4. Combine milk and soup in a bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.

5. Roll out refrigerated ball of dough on a lightly floured surface into a 12-inch circle. Cut a 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.

6. Combine egg and 1 teaspoon water in a bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.

YIELD: 6 Servings

Original recipe and image from: Land O’Lakes, Inc. http://www.landolakes.com/recipe/1184/deep-dish-chicken-pot-pie

NUTRITIONAL INFORMATION:
Calories: 570, Fat: 33g, Cholesterol: 155mg, Sodium: 850mg, Carbohydrates: 41g, Fiber: 4g, Protein: 28g