Best Left Over Turkey Pot Pie Recipes

LEFT-OVER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
• Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

LEFT OVER MAKE OVER TURKEY POT PIE

Steps:

• Prehear oven to 400ºF.
• Heat and stir turkey in dressing in large skillet on medium heat until warm. This can also be done in a microwave.
• Stir in vegetables and soup. (I dice an onion and use frozen peas, carrots, lima beans, and white corn)
• Spoon into greased 9-inch square baking dish; top with cheese.
• Unfold pastry sheet; place over turkey mixture. Fold under edges of pastry; press onto top of baking dish to seal.
• Brush pastry with egg. Cut several slits in pastry to allow steam to escape.
• Put casserole dish on baking sheet. (incase of overflow)
• Bake 30 minute or until crust is deep golden brown.
• Let stand 5 minute before serving allowing to set so when served it does not run.