The filling is made with vegetables like onion, carrot, celery, and green peas.

Turkey pot pie for freezer. Remove from heat, drain, and set aside. 530 cal, 30 g fat (8 g saturated fat), 610 mg sodium, 58 g carbs (3 g fiber, 5 g sugar), 5 g protein. Stir in flour until no white can be seen.

Add chicken stock and poultry seasoning and whisk until thickened. Add the milk, and heat through. Let defrost in the refrigerator overnight.

Yes, you can freeze the pot pie for longer storage. Web what is turkey pot pie made of? Whisk egg with 1 tablespoon water.

To freeze the pot pie, first, let it cool completely. It’s the perfect way to use up turkey dinner leftovers! This will help to prevent freezer burn and keep the pie fresh for up to three months.

If you’re looking for comfort food, this dish is the real deal! Cool slightly, then pour mixture into the unbaked pie. Stir in the potatoes, and cook until tender but still firm.

We recommend freezing turkey pot pie before baking. Put the mixture into the pie plate. Add water to cover and boil for about 12 minutes, until potatoes are soft.