Cook 1 to 2 minutes.

Turkey pot pie gravy. This healthy chicken pot pie was one of the first things i learned to cook. Cook until tender, but not browned, about 5 minutes. 45 minutes, plus at least 6 hours’ cooling.

Crock pot chicken pot pie came next. 2 hours 20 minutes, plus at least 4 1/2 hours’ setting. Line a 9 or 10 inch pie dish with one of the packaged pie crusts.

Leftover pot pie will keep well in the fridge for up to five days. Add the onion, carrots, celery, mushrooms,. Stir in flour until no white can be seen.

It’s the perfect way to use up turkey dinner leftovers! Pour in the gravy, water, and milk, stirring to blend. Web whisk it for a few minutes so everything is well incorporated, then cook for about two minutes, or until it starts to smell nutty.

In a medium to large skillet, add oil, minced garlic and ground turkey. The flaky crust is filled with turkey, gravy, and vegetables to create this scrumptious pot pie. Season turkey chops with poultry seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.

Bring to boil on medium heat, stirring frequently. 2 hours 10 minutes, plus overnight chilling. Add teriyaki sauce and worcestershire sauce, stirring sauces in to coat well.