Again looking for a left over turkey-pumpkin pot pie recipe that is delicious? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious left over turkey-pumpkin pot pie should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of left over turkey-pumpkin pot pie, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare left over turkey-pumpkin pot pie which is delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings required for prepare

1. Prepare Filling
2. Prepare 2 small potatoes, sliced thin
3. Use 1/2 cup white chopped onion
4. Prepare 2 medium white mushrooms, chopped
5. Use 2 slice bacon, chopped
6. Prepare 1 cup turkey, chopped
7. Take 1 cup carrots, finely chopped
8. Prepare 1/2 cup green peas
9. Use 1 1/2 tbsp unsalted butter
10. Prepare 1 tbsp flour
11. Take Pumpkin filling sauce
12. Take 1/2 cup left over pumpkin pie filling
13. Prepare 2/3 cup heavy cream
14. Prepare 3 tbsp toasted spice rub
15. Take 1 tbsp unsalted butter
16. Take Pot pie topping
17. Prepare 1 Pie crust dough

Add garlic, then stir in flour and cook until golden and beginning to. Place one pie crust in a deep pie plate. Prick with a fork and set aside. In a large deep skillet, over medium-high heat, melt the butter.

How to make Left Over Turkey-pumpkin Pot Pie:

1. Pre heat oven to 350°. If using pie crust dough, roll it out now.
2. Heat a large skillet over med heat, and add chopped bacon.
3. After about 3 mins, add 1 tablespoon of butter. Stir until melted.
4. Add your sliced potatoes, stirring to coat with butter, and bacon. Let potatoes brown.
5. After about 5 mins, add chopped onions, carrots, green peas and mushrooms. Stir occasionally, to avoid over browning.
6. When the onions are clear and carrots softened, add chopped turkey. Reduce heat to low.
7. 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.
8. 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.
9. 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 :)
10. 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.
11. Done and ready to serve!

Slowly stir in chicken broth and whisk to combine. Add the milk and salt, pepper, and celery seed. Cooked turkey and a big handful of frozen peas get stirred into the filling before it's topped with a pie crust, and a few slits are cut into the crust to let some of the steam vent out. Cut the tops off the sugar pumpkins and remove the seeds. Brush the insides of the pumpkins with olive oil and sprinkle with salt, pepper and allspice.

me, the simple preparation of Left Over Turkey-pumpkin Pot Pie above can help you prepare food that are interesting and delicious. great for family/friends Congratulations enjoy