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Recipe 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 you. they indeed have get used to use internet on ponsel to find information to be used insight. Therefore Our give Information about Left Over Turkey-pumpkin Pot Pie is could you make it example.

Left Over Turkey-pumpkin Pot Pie our can cook Left Over Turkey-pumpkin Pot Pie using tools 17 ingredient 10 step. this is it Your way for cook it.

The spices for cooking Left Over Turkey-pumpkin Pot Pie

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

The Instructions how to make 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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