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After-Christmas Turkey Potpie
SUBMITTED BY:
Leona Luecking
"Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
30 Min
COOK TIME
55 Min
READY IN
1 Hr 25 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1 tablespoon milk
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DIRECTIONS
In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.
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REVIEWS
Reviewed on Dec. 10, 2007 by
itty bitty pwner
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itty bitty pwner
Dec. 10, 2007
Very good. I used a can of cream of chiken soup and next time will also add a half to a whole can of cream of potato soup since i like my pot pies a little more gravy like on the inside. I used peas instead of green beans and the whole family loved it. My youngest sister doesnt really like veggies, but she adored this pot pie! This will become a usual at my house.
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6 users found this review helpful
Very good. I used a can of cream of chiken soup and next time will also add a half to a whole...
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Reviewed on Dec. 23, 2006 by
Dad
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Dad
Dec. 23, 2006
Great simple and oh so yummy! I love this i make it with deli turkey too!
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6 users found this review helpful
Great simple and oh so yummy! I love this i make it with deli turkey too!
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Reviewed on Dec. 29, 2006 by Kbythesea
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Kbythesea
Dec. 29, 2006
Amazing! I doubled the recipe and made 2, then I made two more! Everyone including the kids LOVED this Potpie. These will be a tradition every Thanksgiving and Christmas! Thanks!
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5 users found this review helpful
Amazing! I doubled the recipe and made 2, then I made two more! Everyone including the kids...
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Reviewed on Dec. 12, 2006 by DYAWMAN
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DYAWMAN
Dec. 12, 2006
Really good, and so easy! My husband ate this 3 days in a row and couldn’t get enough of it. I couldn't find the golden mushroom soup so I used cream of mushroom soup instead, was delicious. This recipe is a great way to use leftovers during the colder months.
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5 users found this review helpful
Really good, and so easy! My husband ate this 3 days in a row and couldn’t get enough of it. I...
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Reviewed on Dec. 2, 2006 by
ANGIENAP
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ANGIENAP
Dec. 2, 2006
This was extremely easy. I used ready made pie crusts and frozen mixed vegetables with carrots, corn, and green beans, and everything else exactly as directed. My husband and two teenage boys said it was really good. Thanks for the good recipe.
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5 users found this review helpful
This was extremely easy. I used ready made pie crusts and frozen mixed vegetables with...
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Reviewed on Jan. 5, 2007 by Tracia
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Tracia
Jan. 5, 2007
This was excellent! I accidentally doubled the carrots but I think it just made it that much sweeter. Bonus: the kids enjoyed an extra helping of vegetables without being any wiser.
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3 users found this review helpful
This was excellent! I accidentally doubled the carrots but I think it just made it that much...
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Reviewed on Nov. 29, 2007 by Barbara
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Barbara
Nov. 29, 2007
Yum!!! I used cooked fresh green beans and Cream of Chicken soup instead of frozen beans and Golden Mushroom soup. The best!!!!!
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2 users found this review helpful
Yum!!! I used cooked fresh green beans and Cream of Chicken soup instead of frozen beans and...
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Reviewed on Nov. 12, 2007 by Mrs F
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Mrs F
Nov. 12, 2007
I tried this recipe a couple days ago, and it tasted great! I did make a few modifications, but nothing really significant. I used frozen deep dish pie crusts, which must be rather small compared to a regular pie dish, because the ingredients here filled two of them. I also used diced russet potatoes in place of the green beans (at husband's request), and cream of mushroom soup, since I didn't have golden mushroom soup on hand. I will definitely make this again. Thank you!
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2 users found this review helpful
I tried this recipe a couple days ago, and it tasted great! I did make a few modifications,...
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Reviewed on Apr. 26, 2008 by
Tina W
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Tina W
Apr. 26, 2008
I used after-thanksgiving turkey. I don't know if it would be better with Christmas turkey but it was pretty darn good.
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1 user found this review helpful
I used after-thanksgiving turkey. I don't know if it would be better with Christmas turkey but...
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Reviewed on Apr. 10, 2008 by
RAEBRALOP
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RAEBRALOP
Apr. 10, 2008
This recipe is good - I didn't have the golden mushroom soup so I used cream of celery instead (it's all I had) and it was pretty good but I think it would have been MUCH better with the golden mushroom soup. It didn't make a very saucy filling though - I think I would have liked just a little more sauce but if you are looking for comfort food this is definitely it!
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1 user found this review helpful
This recipe is good - I didn't have the golden mushroom soup so I used cream of celery instead...
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