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Turkey Pot Pie

post #1 of 12
Thread Starter 

Had a container of Turkey gravy in the freezer,used that as the base for the pie.

Cut up some white potatoes,diced and cooked in the gravy

once the potatoes were tender,added some frozen Peas and carrots.

Let that cool for a few hours.Frozen Pie crust Turkey added

Filled with the gravy mix

Covered with the top.I made two one for my neighbor.

Baked at 375* F for 45 min.

Sliced and ready to serve

Thanks for looking

Richie

post #2 of 12

That looks fantastic.

post #3 of 12

Looks great.

 

We use the leftover turkey to make soup then pressure can it.  On a cold winter day you can pull a quart of that, thicken it a bit and it fits a pie shell perfectly.

post #4 of 12

Really nice looking dish. Perfect color on the crust. Great job, thanks for posting it, David.

post #5 of 12

Looks Great Richie! Another leftover favorite around our house, nice cook!

 

POINTS!!!!

post #6 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

That looks fantastic.

Adam Thanks it helps get rid of the left overs.Thanks for the point I appreciate it

Richie

post #7 of 12
Thread Starter 
Quote:
Originally Posted by Sota D View Post
 

Really nice looking dish. Perfect color on the crust. Great job, thanks for posting it, David.

David Thanks I almost burnt them forgot to foil the edge til midway.

Richie

post #8 of 12

Looks great,,,Love me some pot pies!!! :points:

 

DS

post #9 of 12

Looks great!  Had turkey too!  :biggrin:

 

:points:for giving me ideas for left over turkey or chicken gravy!

post #10 of 12
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks great,,,Love me some pot pies!!! :points:

 

DS

DS Thanks we enjoy them in the winter,we are having more like spring weather lately.Thanks for the point

Richie

post #11 of 12

Those look tasty, Richie!

 

Point

 

Disco

post #12 of 12
Thread Starter 

Disco thanks I think I finally finished my frozen shells,so next time will be from scratch.Thanks for the point

Richie

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