Stir in the cooked vegetables and turkey.

Turkey pot pie half baked harvest. Forget turkey pot pie with cream of chicken soup or heavy cream! This easy leftover turkey pot pie requires neither, yet still features a rich and savory (but healthier) gravy sauce that comes together in minutes. Perfect for both fall and winter nights ahead.

Pour into prepared pie shell in deep dish pie plate. Did you ever see a prettier pot pie? Leftover cooked turkey (or chicken can be.

Web preheat oven to 400˚f. Poke with knife to vent. Web every bite melts in your mouth.

Leftover turkey, colorful veggies, and wild rice, all mixed together in a creamy gravy like sauce and topped off with flaky pie dough. Web season the interior with salt and pepper, tuck in a bunch of fresh herbs, rub the outside with butter, oil or duck fat, set it on a rack at 375 degrees and roast a large one, four pounds or so to. There’s nothing more savory, rich, and comforting than this turkey pot pie.

Web step 1 make crust: Meanwhile, preheat the oven to 375 degrees f. Saute the onions in butter, then whisk in the flour and seasonings.

Web cook the frozen vegetables and celery. Turkey, of course, but also leftover roasted squash or sautéed mushrooms in place of peas, chop up half a rutabaga instead of carrot and celery, or a. Web instructions make the polenta.