Add chicken broth and continue to stir until creamy and it starts to bubble.

Leftover turkey pot pie. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) step 3 add turkey and stir. Web add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Once melted, add the onion, carrots, celery, potato and a good pinch of salt and pepper.

Dice 1/2 medium yellow onion (about 3/4 cup). Web preheat oven to 375˚f. Add the chicken broth to the pan and mix well.

Web remove pan from heat and stir in vegetables, bacon, and turkey. Preheat the oven to 425f and heat a large ovenproof skillet to medium heat on the stovetop. Before starting, be sure the puff pastry is out of the freezer thawing while you prepare the filling of the pot pie.

Cook over medium heat for a couple of minutes, stirring constantly. Continue to cook, covered for 5 min and then add the cooked shredded turkey. Add flour and milk to make a roux (per the recipe below).

Stir in the flour, sage, and thyme until blended. Step 2 melt butter in a skillet or dutch oven. Web preheat the oven to 425°f.

Stir in the onions, mushrooms, and garlic; Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Place second crust over the top, press the edges together, and crimp as desired.