How To make Turkey Potpies Baked In Mini Squashes
4 Mini Winter Squash, Such As Sweet Dumplings 4
4-6 Inches, In Diameter
1 1/2 Cups Chicken Broth
1/3 Cup Thinly Sliced Carrots
1/2 Cup Thinly Sliced Celery
1/3 Cup Green Beans Cut Into 1/2 Inch Pieces
1/3 Cup Diced Sweet Red Pepper
1 Cup Milk (About)
2 Tbls. Butter
1/4 Cup Chopped Onion
2 Large Mushrooms
chopped
3 Tbls. Whole Wheat Flour
1/4 Tsp. Dried Thyme
1/4 Tsp. Dried Oregano
1/8 Tsp. Dried Dill Weed
1 Tbls. Fresh Parsley :
chopped
Dash Tobasco Sauce 1/8 Tsp Freshly Ground Black Pepper
1/2 Tsp Salt, Or To Taste
1 Cup Cooked Turkey -- cubed and skinned
Whole Wheat And Herb Biscuits (Recipe Below) 1. Cut off top third of each squash. Thoroughly scrape out seeds and loose fiber. Place tops back on squash and place them on baking sheet. Bake at 350F until flesh is tender, 30 minutes. 2. Bring broth to boil in pan. Add carrots, celery, green beans, and sweet red pepper and blanch until tender-crisp. Reserve vegetables and drain off remaining stock into large measuring cup. Add enough milk to make 1 1/2 cups stock mixture. 3. Melt butter in heavy saucepan over medium heat. Add onion and mushrooms and saute until soft, 2 to 3 minutes. Stir in flour and cook 1 minute. Gradually whisk in stock mixture until ingredients are well incorporated. Add herbs and seasonings and cook over low heat 2 to 3 minutes. Stir in reserved vegetables and turkey. Remove from heat and keep warm. 4. Prepare biscuits 5. When Squash is done, remove from oven, and increase oven temperature to 400F. Trim off excess flesh around edges of squash to create space for filling. (Extra squash flesh can be added to filling). Spoon filling into each squash. Top each with 1 unbaked biscuit round. Place on baking sheet and bake until biscuits are done, about 20 minutes. Makes 4 servings. Note: Fresh herbs can be substituted for dried herbs, using twice the amount. Whole Wheat and Herb Biscuits 1 cup unbleached all purpose flour 3/4 cup whole wheat flour 2 teaspoonss baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup shortening 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon oregano 1/4 teaspoon dried dill weed 1 tablespoon finely chopped fresh parsley 3/4 cup low-fat buttermilk 1 teaspoon honey 1. Sift together flours, baking powder, baking soda and salt into large bowl. Cut in shortening until mixture resembles coarse meal. Stir in sage, thyme, oregano, dill and parsley. 2. Combine buttermilk and honey in small bowl and mix well. Add to dry ingredients and stir gently with fork until medium soft dough is formed. Turn dough out onto lightly floured surface and divide into 4 pieces. Pat each into a round the size of squash top. Use as directed above.
How To make Turkey Potpies Baked In Mini Squashes's Videos
Mini Turkey Pot Pies l The Tastemakers-Julie Nolke
Julie shows you how to make your favorite winter comfort food but mini!
Ingredients
2 fresh sausages
2 tbsp butter
2 tbsp flour
2 cups chicken stock
1/2 cup milk
1 carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 onion, chopped
1 tsp dried thyme
1 tsp dried oregano
Salt and Pepper
2 cups turkey breast, cooked and shredded
1 cup frozen peas
1 sheet of puff pastry
1 egg, whisked
Steps
1.) Remove the sausage from it’s casing and break it into small pieces in a frying pan. Fry over medium heat until cooked through. Add the butter and flour and stir to form a paste. Pour in the chicken stock and milk and stir to combine.
2.) Add in the carrot, celery, onion, thyme, oregano, salt and pepper and bring to a boil. Turn down the heat and let simmer for 20 minutes or until thickened. Stir in turkey and peas and then ladle into ramekins.
3.) Preheat oven to 350˚F. On a floured surface roll out the puff pastry and cut circles to drape over the sides of the ramekins. Using a sharp knife slice small vents into the centre of the pastry and seal the edges removing any excess pastry. Place ramekins on a baking tray and bake for 35 minutes or until pastry is puffed and golden brown. Let cool slightly before serving.
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Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. It’s the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
RECIPE:
Pie Crust Recipe:
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How to Make One-Pan Turkey Breast and Stuffing and Roasted Butternut Squash with Apple
Host Julia Collin Davison makes One-Pan Turkey Breast and Stuffing, and Toni Tipton-Martin attempts to answer the question: “what’s the difference between dressing and stuffing?”. Ingredient expert Jack Bishop shares tips for buying turkey. Finally, Lawman Johnson makes Roasted Butternut Squash with Apple, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box.
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JUICY KETO CHICKEN POT PIE! How to Make Keto Chicken Pot Pie That's ONLY 4 NET CARBS!
JUICY KETO CHICKEN POT PIE! How to Make Keto Chicken Pot Pie That's ONLY 4 NET CARBS!
Hey Everyone! Welcome back to Low Carb Love. Today I have the BEST Keto Chicken Pot Pie recipe that is sure to make your mouth water.
Pie Crust
2 cups of almond flour
2 teaspoons of baking powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of salt and pepper
1 teaspoon of mayo
2 eggs
1/2 cup of melted butter
1/3 cup of cheddar cheese
Mix all Ingredients . Bake at 350 for 10 to 15 minutes
Filling:
2 cups of shredded chicken (used Costco)
1/2 cup of butter
2 chayotes peeled and cubed
1/3 cup of chopped onions
1/2 teaspoon of ground pepper
1/4 teaspoon of salt
1 teaspoon of Poultry seasoning
1/4 teaspoon of xanthan gum
1 1/2 cups of chicken bone broth (kettle fire butter chicken broth)
1/2 cup of heavy cream
1 cup of green beans
1/4 cup of shredded carrots (optional)
1 egg beaten with two tablespoons of water
Directions:
First boil chayotes for 15 minutes or so. Check them often. You want them tender but not too tender since they will finish cooking in the oven.
In a large pot add butter and onions and sauté them. Add in spices and xantham to cook and stir. Add in chicken broth and heavy cream. Start adding the veggies and allow it to thicken. Check for seasoning and adjust to taste. Stir in chicken and turn off heat. Pour mixture in prepared dish.
Top it with the uncooked dough of biscuits until fully covered.
Bake at 350 for 20 to 26 minutes until biscuits are golden brown. And mixture is bubbling
Recipe Yields 10-12
Macros:
Per Serving (10 servings)
5g Net Carbs
8g Total Carbs
3g Fiber
37g Fat
11g Protein
397 Calories
Per Serving (12 servings)
4g Net Carbs
7g Total Carbs
3g Fiber
31g Fat
9g Protein
330 Calories
#keto #ketorecipes #ketochicken #ketochickenpotpie #ketodiet
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
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How to make: Puff Pastry Chicken Pot Pie
Recipe Here:
This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!