This is a double crust pot pie loaded with veggies, herbs and turkey, all in a creamy sauce.

Turkey pot pie with jar gravy. Web in a large pot or steamer cook your vegetable mix until fork tender. Web bring the mixture to a simmer over medium heat and cook for 15 to 20 minutes, until the sauce thickens and good flavor develops. It’s the best premade gravy out there, no cooking required.

Bring to boil on medium heat, stirring frequently. It’s the perfect way to use up turkey dinner leftovers! Stir in the onions, mushrooms, and garlic;

Stir in the turkey, peas, cream, rosemary, and thyme. Web use cooked turkey instead of the chicken. Add in 1 cup of heavy cream to make the recipe creamier.

Preheat oven to 425 f (220 c) combine carrots, peas and celery in a pot with the chicken broth. Line a 10 inch pie plate with the bottom crust. To keep pot pie healthy, use just one crust on top versus a crust on the top and bottom.

Web instructions make sure to have your pie crust made, and chilling. Cover with the top crust. Web 0:00 / 12:04 with this basic gravy recipe, you can make this delicious turkey pot pie, chicken pot pie, beef pot pie.

Stir in turkey and vegetables. Web instructions at least 2 hours ahead, make the pie dough: Web this easy leftover turkey pot pie requires neither, yet still features a rich and savory (but healthier) gravy sauce that comes together in minutes.