Prepare the following, placing each in the same medium bowl as you complete it:

Turkey pot pie the kitchn. Got carrots, leftover roast vegetables, or potatoes? Add the fennel, garlic powder, onion powder, sage, thyme, 1 teaspoon salt and 1/2 teaspoon. The liquid to create the creamy sauce in the pot pie.

Preheat the oven to 375 degrees f. Melt the butter in a large skillet over medium heat. Stir in the frozen vegetables and turkey.

Add the flour and cook, stirring, for 1 minute until clumpy. Remove from the oven and let stand for 20 minutes before serving. Web stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.

Cover and cook until carrots soften slightly, about 2 minutes. Web add the turkey and cook, breaking up any larger pieces, until almost fully browned, about 5 minutes. Web add 1 cup thinly sliced peeled carrots (about 2 carrots);

Web nov 9, 2017 126 this delicious, versatile pot pie filling makes the best chicken pot pie {turkey, too!} with either a biscuit topping or a traditional pie crust! Use cooked turkey meat, either roasted or leftover from a previous meal. Web tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust.

Web directions line a baking sheet with parchment paper. To assemble pie, spoon the filling into the crust and top with stuffing. Use leftovers, rotisserie chicken, or cooked and shredded chicken.