Easiest Way to Cook Perfect Left Over Turkey-pumpkin Pot Pie

Left Over Turkey-pumpkin Pot Pie ~ Happy Cooking - now is being sought after by many commpany around us, one of them is We. They already are get used to use internet on smartphone to get information to be used inspiration. Therefore Admin give Information around Left Over Turkey-pumpkin Pot Pie is could we make it inspiration.

our can cook Left Over Turkey-pumpkin Pot Pie to take advantage of 17 ingredient 10 step. this is it step by step for cook it.

The composition for cooking Left Over Turkey-pumpkin Pot Pie

1. Also add Filling.
2. Please buddy prepare 2 small potatoes, sliced thin.
3. You need 1/2 cup white chopped onion.
4. Please buddy prepare 2 medium white mushrooms, chopped.
5. Please buddy prepare 2 slice bacon, chopped.
6. Also add 1 cup turkey, chopped.
7. Please prepare 1 cup carrots, finely chopped.
8. capable need to provide 1/2 cup green peas.
9. You need 1 1/2 tbsp unsalted butter.
10. Please prepare 1 tbsp flour.
11. Please buddy prepare Pumpkin filling sauce.
12. Also add 1/2 cup left over pumpkin pie filling.
13. capable need to provide 2/3 cup heavy cream.
14. capable need to provide 3 tbsp toasted spice rub.
15. Also add 1 tbsp unsalted butter.
16. capable need to provide too Pot pie topping.
17. capable need to provide 1 Pie crust dough.

The Step by step how to cook Left Over Turkey-pumpkin Pot Pie

1. Pre heat oven to 350°. If using pie crust dough, roll it out now..
2. Heat a large skillet over med heat, and add chopped bacon..
3. After about 3 mins, add 1 tablespoon of butter. Stir until melted..
4. Add your sliced potatoes, stirring to coat with butter, and bacon. Let potatoes brown..
5. After about 5 mins, add chopped onions, carrots, green peas and mushrooms. Stir occasionally, to avoid over browning..
6. When the onions are clear and carrots softened, add chopped turkey. Reduce heat to low..
7. In a small sauce pot over med heat, add butter, pumpkin, and heavy cream. Season with toasted spice rub, bring to a simmer and whisk until smooth, breaking up pumpkin pie filling. Turn off heat..
8. Create a well in the middle of your skillet. Add remaining butter, melt, and stir in flour to create a quick roux. Add pumpkin sauce and stir to combine..
9. Put your filling into baking dish, and cover top with pie crust dough. Poke holes in the middle for venting, and place in oven. Cook untill golden brown. Let stand 10 mins before serving. ENJOY :).
10. NOTE: The toasted spice rub mix I used is from a recipe by Michael Chiarello (Food Network). You can find the recipe on Food Network Web site or app under the recipe titled; Roasted Butternut Squash Soup..

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