Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, left over turkey-pumpkin pot pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Left Over Turkey-pumpkin Pot Pie is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Left Over Turkey-pumpkin Pot Pie is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have left over turkey-pumpkin pot pie using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Left Over Turkey-pumpkin Pot Pie:
- Make ready Filling
- Prepare 2 small potatoes, sliced thin
- Prepare 1/2 cup white chopped onion
- Make ready 2 medium white mushrooms, chopped
- Get 2 slice bacon, chopped
- Make ready 1 cup turkey, chopped
- Prepare 1 cup carrots, finely chopped
- Take 1/2 cup green peas
- Prepare 1 1/2 tbsp unsalted butter
- Take 1 tbsp flour
- Get Pumpkin filling sauce
- Take 1/2 cup left over pumpkin pie filling
- Make ready 2/3 cup heavy cream
- Make ready 3 tbsp toasted spice rub
- Prepare 1 tbsp unsalted butter
- Make ready Pot pie topping
- Prepare 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.
So that’s going to wrap it up for this special food left over turkey-pumpkin pot pie recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
