Web instructions preheat the oven to 375°.

Turkey pot pie biscuit crust. Web 1 heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Remove from heat while making biscuits. Stir in the peas, corn and thyme.

Reserve bacon and 1 tablespoon drippings in skillet. Lightly flour the counter and lay the dough out. Web ingredients 4 tablespoons butter ½ cup onion, diced 1 cup carrots, chopped 1 cup celery, chopped 1 cup mushrooms, sliced 2 cloves garlic ¼ cup flour 2 cups turkey or chicken broth ½ cup heavy cream salt and pepper to taste 2 teaspoons fresh parsley, chopped 2 cups cooked turkey, cubed (white or dark.

Let the mixture come to a boil, stirring constantly to prevent it from scalding. In another mixing bowl, whisk together brown sugar, a pinch of salt, vanilla, corn syrup, eggs, and melted butter until totally. Web turkey pot pie is the perfect way to use up your holiday leftover roast turkey.

Web directions to make the filling: Cook and stir until browned and no longer pink. Web directions in a large skillet coated with cooking spray, cook turkey until no longer pink;

Sprinkle the flour over the vegetables and then add the chicken broth and cream. Web pour the cans of soup and broth into a large pot, along with the turkey and bag of mixed veggies. Web whether you made a classic roast turkey or tried your hand at a spatchcock turkey for the first time this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!

Turn the heat off under the beef mixture. Web jump to recipe this leftover turkey pot pie with cheddar biscuit crust is packed full of turkey and fresh vegetables all in a delicious, creamy homemade sauce and topped with cheddar bacon biscuits. Add the butter and melt.