Pumpkin Adds New Taste To This Turkey Pot Pie

Pumpkin turkey pot pie is made from leftover turkey, a can of pumpkin and a few other ingredients. The recipe lets you clear the refrigerator of leftovers, while creating a delicious main dish.

Pumpkin Turkey Pot Pie

Recipe from The Nestle Test Kitchens.

1/4 cup (1/2 stick) butter or margarine

1 cup (1 medium) chopped onion

1 clove garlic, minced

1 cup (4 ounces) sliced fresh mushrooms

3/4 cup (1 stalk) sliced celery

1/2 cup (1 small) sliced carrot

1/3 cup all-purpose flour

1-1/4 cups chicken broth

1-1/4 cups solid pack pumpkin

1/2 cup white wine

2 cups cooked, cubed turkey

1/2 teaspoon salt

1/4 teaspoon dried thyme leaves, crushed

1/4 teaspoon dried tarragon leaves, crushed

1/4 teaspoon dried sage leaves, crushed

1/4 teaspoon ground black pepper

Pastry for double crust 9-inch pie

Melt butter in large saucepan over medium heat. Add onion, garlic, mushrooms, celery and carrot; cook for 3 to 5 minutes or until vegetables are crisp-tender.

Add flour; stir constantly for 1 minute. Add broth, pumpkin and wine; bring to a boil. Reduce heat; simmer for 1 to 2 minutes. Remove from heat. Add turkey, salt, thyme, tarragon, sage and pepper; stir well. Cool slightly.

Pour filling into pastry-lined pie plate. Cover with remaining pastry (vented or cut into lattice strips). Seal; flute edges.

Bake in a preheated 450-degree oven for 15 minutes. Reduce heat to 350 degrees. Bake for an additional 20 minutes or until golden brown.

Remove from oven; cool for 10 to 15 minutes on wire rack before serving.

Yield: 8 servings.