Web preheat oven to 425 degrees f (220 degrees c).

Turkey pot pie temp. In a dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Give your leftover turkey a makeover with this wholesome and savory turkey pot pie with puff pastry. Web ingredients 1 recipe pastry for a (10 inch) double crust pie 4 tablespoons butter 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 ½ cups.

Preheat oven to 375°f (191°c). Web instructions in a medium skillet, melt butter and add carrots, potatoes, onion and celery. 3 stir in turkey and mixed vegetables.

Cook 3 minutes or until lightly browned, breaking up meat into small pieces. In a saucepan add turkey or chicken (if the meat is already cooked, just add it in the last couple minutes of cooking to heat it through). Trim any excess if needed.

Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! Brush the crust with an egg wash. Add the onion, carrots, celery, mushrooms,.

Web thaw puff pastry dough according to the package instructions. Creamy, hearty and loaded with flavor, this is going to be one of your new favorite recipes for leftover turkey. Web remove from heat when soup is the thickness you desire (can whisk 1 more tbsp of cornstarch + 1 tbsp of cold water together and add in if you want it even thicker).

You can cover the whole dish with foil and reheat the pot pie in a 350ºf oven. This soup recipe is perfect for a regular sunday evening at home, to use up thanksgiving leftovers, or even after christmas. You can keep turkey pot pie at room temperature for up to 2 hours before it needs to be stored.