Web stir in the turkey, peas, thyme, rosemary, salt and pepper;

Individual turkey pot pie recipe to freeze. Web turkey pot pie. Prepare as directed and cool completely. Cook onion, celery, flour, rosemary, thyme, and pepper in melted.

Preheat oven to 425 f (220 c) combine carrots, peas and celery in a pot with the chicken broth. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. Make this turkey pot pie!

Once cooled, store in a freezer ziplock bag, stasher bag, or freeze proof container. Stir in flour until no white can be seen. Stir in flour until blended;

Simmer for about 5 minutes, stirring frequently, until the flavors meld. Remove vegetables from the pot with a slotted spoon and transfer them to a bowl. Each individual portion is topped with puff pastry and baked to perfection!

Web add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. To freeze these mini turkey pot pies you simply let them cool completely after baking. Web leftover turkey from your latest holiday spread?

Here are some other crust options: Spoon your filling into the pie. It’s the perfect way to use up turkey dinner leftovers!