Left Over Turkey-pumpkin Pot Pie

Name: Left Over Turkey-pumpkin Pot Pie
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 small potatoes, sliced thin; 1/2 cup white chopped onion; 2 medium white mushrooms, chopped; 2 slice bacon, chopped; 1 cup turkey, chopped; 1 cup carrots, finely chopped; 1/2 cup green peas; 1 1/2 tbsp unsalted butter; 1 tbsp flour; 1/2 cup left over pumpkin pie filling; 2/3 cup heavy cream; 3 tbsp toasted spice rub; 1 tbsp unsalted butter; 1 Pie crust dough

jbaby @cook_3410450

Lafayette, New Jersey

I LOVE to mix things up in my kitchen. This recipe came about one night when I was thinking how I can remake my thanksgiving leftovers. Staring in my fridge I saw my left over turkey, small ball of leftover pie crust dough, and pumpkin pie. I also have this awesome left over toasted spice rub mix I had used on some butternut sqush, why not pair it with pumpkin? So I thought, pot pie!, and who doesn't love a good pot pie. Using the turkey and some other fresh ingredients I had, bam! , I had just whipped up this amazingly flavorful pie with a beautiful complimentry nutty flavor of pumpkin and spice. Was a complete hit in my house, and I hope it will be at yours too.

Left overs are great for a pot pie. This idea can be used and transformed with just about anything you may have left over! If I didn't have leftover pie crust dough, I probably would have used stuffing or mashed potatoes.

jbaby @cook_3410450

Lafayette, New Jersey

Saved

Ingredients

50 mins

4 servings

Filling
2 smallpotatoes, sliced thin
1/2 cupwhite chopped onion
2 mediumwhite mushrooms, chopped
2 slicebacon, chopped
1 cupturkey, chopped
1 cupcarrots, finely chopped
1/2 cupgreen peas
1 1/2 tbspunsalted butter
1 tbspflour
Pumpkin filling sauce
1/2 cupleft over pumpkin pie filling
2/3 cupheavy cream
3 tbsptoasted spice rub
1 tbspunsalted butter
Pot pie topping
1Pie crust dough

Saved

Steps

50 mins

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.