Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, left over turkey-pumpkin pot pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Left Over Turkey-pumpkin Pot Pie is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Left Over Turkey-pumpkin Pot Pie is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must 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 it.

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

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

If using pie crust dough, roll it out now. 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.

Instructions 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.

Perfect for leftover turkey or instead of the big bird itself at Thanksgiving. 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. 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.

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