Fold the biscuit in half and use a fork to press the seams together.

Turkey pot pie with gravy. Place butter into freezer for 15 minutes before starting crust process. Web instructions at least 2 hours ahead, make the pie dough: The flaky crust is filled with turkey, gravy, and vegetables to create this scrumptious pot pie.

Web ingredients ¼ cup butter ½ cup chopped onion ½ cup chopped mushrooms 1 tablespoon minced garlic ⅓ cup all purpose flour ½ teaspoon dried sage ¼ teaspoon dried thyme 1 ½ cups prepared turkey gravy ½ cup water ½ cup milk 1 (14 ounce) package frozen mixed vegetables, thawed and drained Web step 1 make crust: Preheat oven to 375°f (191°c).

Web preheat oven to 425 degrees f (220 degrees c). It’s the best premade gravy out there, no cooking required. Add teriyaki sauce and worcestershire sauce, stirring sauces in to coat well.

Transfer the mixture into a bowl; Combine the potatoes, onion, carrot, and ½ teaspoon salt in an instant pot or pressure cooker. Forget turkey pot pie with cream of chicken soup or heavy cream!

Line 2 pie dishes with prepared pie crusts. Melt the butter in a large skillet or pot over medium heat. Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes.

2 hours 20 minutes, plus at least 4 1/2 hours’ setting. Stir in turkey and vegetables. This classic turkey pot pie has a flaky tender crust and comforting filling made with leftover turkey, turkey gravy, and fresh vegetables.