So you may be preparing Left Over Turkey-pumpkin Pot Pie recipes for your loved ones but this tips may be useful.
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Before you jump to Left Over Turkey-pumpkin Pot Pie recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
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We hope you got insight from reading it, now let’s go back to left over turkey-pumpkin pot pie recipe. You can have left over turkey-pumpkin pot pie using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Left Over Turkey-pumpkin Pot Pie:
- Get Filling
- Provide 2 small potatoes, sliced thin
- Provide 1/2 cup white chopped onion
- Prepare 2 medium white mushrooms, chopped
- Provide 2 slice bacon, chopped
- Use 1 cup turkey, chopped
- Take 1 cup carrots, finely chopped
- Use 1/2 cup green peas
- Provide 1 1/2 tbsp unsalted butter
- You need 1 tbsp flour
- Take Pumpkin filling sauce
- You need 1/2 cup left over pumpkin pie filling
- Get 2/3 cup heavy cream
- Get 3 tbsp toasted spice rub
- Prepare 1 tbsp unsalted butter
- Prepare Pot pie topping
- You need 1 Pie crust dough
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.
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