Steps to Prepare Left Over Turkey-pumpkin Pot Pie

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, left over turkey-pumpkin pot pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Left Over Turkey-pumpkin Pot Pie is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Left Over Turkey-pumpkin Pot Pie is something which I’ve loved my entire life. They are fine and they look fantastic.

Recipe of Left Over Turkey-pumpkin Pot Pie

To get started with this particular recipe, we must 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.

Ingredients

The ingredients needed to make Left Over Turkey-pumpkin Pot Pie:

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

Instructions

Steps 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.

As simple as that Steps to Make Left Over Turkey-pumpkin Pot Pie

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