Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, left over turkey-pumpkin pot pie. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Left Over Turkey-pumpkin Pot Pie is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Left Over Turkey-pumpkin Pot Pie is something that I’ve loved my entire life.
Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. All Reviews for Dad's Leftover Turkey Pot Pie. Leftover turkey and gravy inspired this savory pot pie that includes onions, mushrooms, garlic, and frozen vegetables in a savory main dish that extends the pleasures of a holiday meal.
To get started with this recipe, we have to first prepare a few ingredients. You can have left over turkey-pumpkin pot pie using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Left Over Turkey-pumpkin Pot Pie:
- Make ready Filling
- Prepare 2 small potatoes, sliced thin
- Get 1/2 cup white chopped onion
- Prepare 2 medium white mushrooms, chopped
- Get 2 slice bacon, chopped
- Make ready 1 cup turkey, chopped
- Prepare 1 cup carrots, finely chopped
- Prepare 1/2 cup green peas
- Make ready 1 1/2 tbsp unsalted butter
- Prepare 1 tbsp flour
- Make ready Pumpkin filling sauce
- Get 1/2 cup left over pumpkin pie filling
- Prepare 2/3 cup heavy cream
- Take 3 tbsp toasted spice rub
- Take 1 tbsp unsalted butter
- Prepare Pot pie topping
- Take 1 Pie crust dough
Of course, you can also make them with chicken! These little hand pies are baked in the oven, made. Leftover Turkey Pot Pie: ::Thinking to self:: "Mmm, Thanksgiving dinner was deeelicious. But now what to do with all these leftovers??
Steps to make Left Over Turkey-pumpkin Pot Pie:
- Pre heat oven to 350°. If using pie crust dough, roll it out now.
- Heat a large skillet over med heat, and add chopped bacon.
- After about 3 mins, add 1 tablespoon of butter. Stir until melted.
- Add your sliced potatoes, stirring to coat with butter, and bacon. Let potatoes brown.
- After about 5 mins, add chopped onions, carrots, green peas and mushrooms. Stir occasionally, to avoid over browning.
- When the onions are clear and carrots softened, add chopped turkey. Reduce heat to low.
- In a small sauce pot over med heat, add butter, pumpkin, and heavy cream. Season with toasted spice rub, bring to a simmer and whisk until smooth, breaking up pumpkin pie filling. Turn off heat.
- Create a well in the middle of your skillet. Add remaining butter, melt, and stir in flour to create a quick roux. Add pumpkin sauce and stir to combine.
- Put your filling into baking dish, and cover top with pie crust dough. Poke holes in the middle for venting, and place in oven. Cook untill golden brown. Let stand 10 mins before serving. ENJOY :)
- NOTE: The toasted spice rub mix I used is from a recipe by Michael Chiarello (Food Network). You can find the recipe on Food Network Web site or app under the recipe titled; Roasted Butternut Squash Soup.
To make the Leftover Turkey Pot Pie, I gathered my leftovers. There wasn't much left, not even any gravy, but I made due with what I had. Jen, Frankie and Alejandro are putting together a turkey pot pie with a handful of holiday leftovers. Two of them don't know it yet. Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust.
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