This classic turkey pot pie has a flaky tender crust and comforting filling made with leftover turkey, turkey gravy, and fresh vegetables.

Turkey pot pie using frozen crust. Web 1 sheet frozen puff pastry, thawed. 2 1 ⁄ 4 cups chicken broth Frozen veggies— mixed carrots and peas are a great option!

3 stir in turkey and mixed vegetables. Web stir in the white wine, sherry and chicken stock and continue stirring until the mixture thickens. In a large mixing bowl, combine the diced turkey, carrots, potatoes, onions, celery, and peas.

Web 2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box pillsbury refrigerated pie crusts) 4 tablespoons butter, divided ; Chicken broth— gives your turkey pie filling tons of savory flavor. Web recipe ingredients turkey— cooked and shredded.

Season the mixture with garlic powder, onion powder, thyme, sage, salt, and pepper. Place the second pie crust over the filling; Add turkey, potatoes, frozen peas and carrots, and corn.

Combine turkey, mixed vegetables, condensed soup, cheddar cheese, seasoned salt, and seasoned pepper in a bowl; Web freezer instructions more savory dinner pies full recipe pin it for later ingredients needed and substitutions here is a brief overview of the ingredients needed for this recipe. It’s the perfect way to use up turkey dinner leftovers!

1 small onion, minced ; Trim any excess if needed. Whisk in chicken broth and milk a little bit at a time stirring after each addition.