Recipe: Tasty Left Over Turkey-pumpkin Pot Pie

Left Over Turkey-pumpkin Pot Pie. If using pie crust dough, roll it out now. Heat a large skillet over med heat, and add chopped bacon. Great recipe for Left Over Turkey-pumpkin Pot Pie.

Staring in my fridge I saw my left over turkey, small ball of leftover pie crust dough, and pumpkin pie. Left Over Turkey-pumpkin Pot Pie guidances. If using pie crust dough, roll it out now. You can have Left Over Turkey-pumpkin Pot Pie using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Left Over Turkey-pumpkin Pot Pie

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

Heat a large skillet over med heat, and add chopped bacon. Add your sliced potatoes, stirring to coat with butter, and bacon.. Turkey Pumpkin Pot Pie adds a helping of pumpkin season to comfort food. Perfect for leftover turkey or instead of the big bird itself at Thanksgiving.

Left Over Turkey-pumpkin Pot Pie step by step

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..

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. Trim any crust that is overlapping onto a neighboring pie.