Top with the second layer of pie crust.

Leftover turkey pot pie. Web remove pan from heat and stir in vegetables, bacon, and turkey. Prepare the following, placing each in the same medium bowl as you complete it: Place a small amount of your turkey and stuffing on half of each biscuit round.

Add the onions and cook, stirring occasionally, until starting to soften, about 2 minutes. Stir in the onions, mushrooms, and garlic; Web add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil.

Place the second pastry sheet over the filling; Melt the butter in a large saucepan over medium heat. Web soften the vegetables.

Cook about 5 minutes until softened and slightly browned. Fill turkey and vegetable mixture until it is heaping just over the edge of the height of the pie plate. Web bake the pot pies:

Stir in the cooked vegetables and turkey. In a small bowl, mix together the poultry seasoning, bisquick mix, and milk until a thick batter forms. To make the filling, melt butter in a large skillet over medium high heat.

Pour in the gravy, water, and milk, stirring to blend. Web step 1 preheat oven to 400ºf. Cut slits in the top of the pie for air to escape.