You are looking for inspiration recipes left over turkey-pumpkin pot pie that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious left over turkey-pumpkin pot pie should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of left over turkey-pumpkin pot pie, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare left over turkey-pumpkin pot pie delicious wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required for make

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

Melt butter in saucepan add Essence and onion, and cook until onion is tender. Add chicken stock and bring to a simmer. This leftover turkey pot pie recipe makes two pies and is ideal for freezing. Fill ungreased pie pans with prepared filling and seal with an unbaked pastry crust.

How to cook 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!

The pies can be covered, frozen, and kept for up to three months. A perfect way to have homemade dinner in a snap. 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. Saute the onion in olive oil until golden and add garlic.

how is this? Easy isn’t it? That’s the make left over turkey-pumpkin pot pie that you practice at home. Good luck!