Top with the second layer of pie crust.

Recipe for turkey pot pie using leftover turkey. Cook the frozen vegetables and celery. Trim the crust edges to fit the plate, if necessary. Line 2 pie dishes with prepared pie crusts.

Fill turkey and vegetable mixture until it is heaping just over the edge of the height of the pie plate. Next, pat the edges of the pastry to seal it, and then bake until golden brown. Cut the puff pastry so it’s large enough to fit in the pan or slightly overhanging the edges.

Add broth, stir until well mixed. Leftover turkey, light and dark, diced or shredded (or both!) 1/4 c. To get started, preheat your oven to 425°f (220°c) and move your baking rack down to one level below the center.

Web cover with a 5 pie pan, then cut around the pan with a knife. Refrigerate scraps, to use later as needed. It's easy and so delicious.

The flaky crust paired with the veggies and turkey create an epic bite every. Add the onion, carrots, celery, mushrooms,. Cook about 5 minutes until softened and slightly browned.

Leave approximately ½ extra dough from the edge of the pan. Web ingredients 1 pie crust (1/2 of perfect pie crust recipe) 1/2 stick butter (1/4 cup) 1/2 c. 6 to 8 servings yield: