Add turkey, potatoes, frozen peas and carrots, and corn.

Turkey pot pie with potatoes and carrots. Add flour and allow to cook three minutes. Stir in celery and carrots and cook for 2 minutes. In a large mixing bowl, combine the diced turkey, carrots, potatoes, onions, celery, and peas.

Mix well to coat the vegetables and turkey evenly. Sprinkle flour evenly over mixture, stirring to coat everything. Web made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this turkey pot pie is the perfect way to use up the last of your thanksgiving turkey leftovers!

Season the mixture with garlic powder, onion powder, thyme, sage, salt, and pepper. Fast and easy turkey pot pie. Sauté for 5 minutes stirring frequently.

Preheat oven to 375f with a rack in the center. Then, place the wrapped pot pie in a large freezer bag or wrap it in tinfoil. Trim crusts and seal to edge of pie plates.

Bake until bubbly, then sprinkle with walnuts and parsley before serving. Web next, simmer turkey and onions in chicken stock, then ladle on top of the sweet potato mixture. While the potatoes are microwaving, to a large skillet, add the butter, carrots, onion,.

Add a pinch of salt and pepper to taste. Once incorporated, add thyme, salt and pepper. Season with parsley, thyme, pepper flakes, sage, salt, & pepper.