Left Over Turkey-pumpkin Pot Pie
Left Over Turkey-pumpkin Pot Pie

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, left over turkey-pumpkin pot pie. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Left Over Turkey-pumpkin Pot Pie. I LOVE to mix things up in my kitchen. This recipe came about one night when I was thinking how I can remake my thanksgiving leftovers.

Left Over Turkey-pumpkin Pot Pie is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Left Over Turkey-pumpkin Pot Pie is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook 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:
  1. Get Filling
  2. Take 2 small potatoes, sliced thin
  3. Make ready 1/2 cup white chopped onion
  4. Take 2 medium white mushrooms, chopped
  5. Get 2 slice bacon, chopped
  6. Make ready 1 cup turkey, chopped
  7. Get 1 cup carrots, finely chopped
  8. Make ready 1/2 cup green peas
  9. Prepare 1 1/2 tbsp unsalted butter
  10. Make ready 1 tbsp flour
  11. Get Pumpkin filling sauce
  12. Take 1/2 cup left over pumpkin pie filling
  13. Take 2/3 cup heavy cream
  14. Prepare 3 tbsp toasted spice rub
  15. Get 1 tbsp unsalted butter
  16. Take Pot pie topping
  17. Get 1 Pie crust dough

Pour mixture into a casserole dish or deep pie pan. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. 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.

Instructions 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.

Melt the butter in a large pot or dutch oven over medium heat. Add in the herbs de provence and crushed red pepper flakes. When the butter starts to sizzle, add the leeks, carrots, and celery. Season with kosher salt and black pepper. Add the potatoes and season once more with kosher salt and.

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