Add flour and milk to make a roux (per the recipe below).

Turkey pot pie double crust. Toss sauce with turkey and veggies. Heat to boiling, stirring constantly. Stir in turkey and vegetables.

To make the filling, in a large sauté pan over medium heat, melt the butter. It is perfect for this season of holiday indulgence or for any time you need a healthy dose of comfort food—like, say, after an election. Web in a dutch oven, melt the butter and add the diced carrots, celery, and onion.

You can also use chicken if that’s what you have on hand. ¼ cup plus 1 tbsp. Web get the recipe this classic turkey pot pie has a flaky tender crust and comforting filling made with leftover turkey, turkey gravy, and fresh vegetables.

In another mixing bowl, whisk together brown sugar, a pinch of salt, vanilla, corn syrup, eggs, and melted butter until totally. It becomes creamy thanks to some buttah, flour, broth, and heavy cream. It’s the perfect way to use up turkey dinner leftovers!

You can use a fork to crimp and seal the double pie crust. As the brownies cool, whip up the pecan pie filling. Unsalted butter with 1 tbsp.

Sauté for 4 to 5 minutes until the veggies are tender. It won’t be fully cooked, but it should no longer look wet. Slit the middle of the top pie crust with an “x” for venting while baking.