These cute little treats are an inventive way to repurpose leftovers, and the crispy, buttery crunch.

Turkey pot pie crust recipe. Heat the oven to 400 degrees and line a baking sheet with parchment or foil. Web roll out top crust slightly larger than the pie plate and drape it over the filling, pinching it together with bottom crust. Not only is it loaded with delicious turkey but it is also packed with veggies and served in a tasty and flavorful creamy sauce.

In a large food processor, pulse flour, salt, and sugar until combined. In a large bowl, combine the flour, sugar and salt. Trim any excess if needed.

The minced garlic really brings out a fantastic flavor. Preheat oven to 375°f (191°c). Web preheat the oven to 350 degrees f (175 degrees c).

Another great leftover turkey recipe is this deluxe chicken tetrazzini (you can absolutely make it with turkey!). Add top crust, pinch edges to seal the pot pie, use a fork to ‘crimp’ the edges all the way around, and add a few slits in the center to create vents for the steam to escape. The carrots are my kids favorite part!

Add the butter cubes to the dry ingredients and toss, separating and coating them in the flour mixture. This classic version has a flaky, buttery crust, a creamy sauce, and a hearty mix of meat and vegetables. You’ll need pie crust for both the bottom and top of your leftover turkey pot pie recipe.

Bake until golden brown and a thermometer inserted in center reads 165°, 55. Place pie on a baking sheet; Web 1 sheet frozen puff pastry, thawed.