Preheat your oven to 375.

Leftover turkey pot pie. Dice 1/2 medium yellow onion (about 3/4 cup). Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Once melted, add the onion, carrots, celery, potato and a good pinch of salt and pepper.

Place one crust in the bottom and up the sides of a 9” pie plate. Leftover pot pie will keep well in the fridge for up to five days. Sprinkle flour over mixture and stir.

Place the second pastry sheet over the filling; Cook, stirring occasionally, until the vegetables are tender, about another 5 minutes. Turkey pot pie with stuffing crust is delicious and the best use of chicken and turkey leftovers or a rotisserie chicken and stuffing will work great!

Stir in the flour, sage, and thyme until blended. Add chicken broth and continue to stir until creamy and it starts to bubble. Add the milk mixture to boiling water/bouillon and cook over medium heat, stirring constantly, until thick (about 3 minutes).

Web prepare pie tin with pie crust dough on the bottom. Shred or dice 12 ounces cooked turkey (about 3 cups). Melt the butter over medium.

Web soften the vegetables. Web preheat oven to 425 degrees f (220 degrees c). Before starting, be sure the puff pastry is out of the freezer thawing while you prepare the filling of the pot pie.