Web in a large dutch oven set over medium heat, melt the butter.

Turkey pot pie in dutch oven. Preheat oven to 350 degrees f. Cook and stir until the vegetables are soft. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Web directions preheat oven to 375°. Web heat over medium heat until soft, about 15 minutes. Pierce the bottom of the puff pastry in several places with a fork.

Cover with foil and bake for 20 minutes. The meat simmers in a luscious gravy and then bakes into individual portions with a flaky puff pastry crust. Then add the turkey stock to the veggies and bring the mixture to a boil.

Preheat oven to 425 degrees f (220 degrees c). Add in the salt, pepper, and 1 tablespoon of rosemary, and cook for 30 seconds. Sprinkle in the flour and cook, whisking, about 1.

Web heat a large stockpot full of water over high heat. Stir in the broth and milk. And you don’t have to roast an entire turkey to make it.

Roll out bottom pie crust and place in the 10 inch pie pan and set aside. Add the flour and cook, stirring, for 1 minute until clumpy. Line 2 pie dishes with prepared pie crusts.