Web preheat your oven to 375 degrees and remove your pot pie from the freezer.

Turkey pot pie oven temperature. Freeze for up to 4 months or refrigerate overnight. Place pie crust in the 9 or 10 inch pie pan and set aside. This hearty turkey pot pie uses 1 pie crust as the topping and plenty of delicious vegetables and cooked turkey in the creamy gravy filling.

Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Web preheat oven to 400 degrees. Pierce the bottom of the puff pastry in several places with a fork.

Roll out a puff pastry sheet and place in the bottom of a pie pan, 8 by 8 inch, or 9 by 9 inch baking dish. Gradually add the turkey stock, whisking constantly to prevent any lumps from forming. Small diced 1 teaspoon ground sage 1 teaspoons dried or fresh thyme 2 cups diced leftover turkey 1 1/2 cups leftover gravy (see notes for alternative) 1/4.

Then bring to a boil. Web preparation steps to ensure your turkey pot pie comes out as delicious as ever, follow these preparation steps: Lower the oven temperature to 350 degrees f (175 degrees c) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Preheat oven to 400 degrees fahrenheit. Cover tightly in plastic wrap and then in foil. Thaw the baked pot pie overnight in the fridge.

Add the onion, celery, carrots, parsley, oregano, salt and pepper. Unsalted butter with 1 tbsp. To bake from frozen :