TURKEY POT PIE CROCKPOT RECIPES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
• Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
• Top each serving of pot pie with 2 baked crusts.

Steps:

• "1) Add broth, hashbrowns, turkey, bacon, and mushrooms to the slow cooker. 2) Cover and cook on low for 4-6 hours. 3) Remove lid and stir in the peas at the end of the 6 hours. 4) Turn slow cooker to high. In a small bowl combine cornstarch with 1/4 cup water, stir until smooth. Then stir cornstarch mixture into the slow cooker. (Leave lid off.) 5) Ccube the cream cheese and add into the slow cooker. Stir until melted. 6) Let cook on high until soup is thickened (probably about 10-15 minutes). 7) Add pepper and salt to taste. 8) Ladle into bowls and serve with biscuits. "