Have some leftover turkey from the holidays? Turn it into a mouthwatering pot pie with my easy slow cooker recipe! Fill ramekins with the savory turkey mixture and top with miniature baked crusts made from a store-bought crust and a cookie cutter. Smart Recipes, American Recipes, Vegetables,Turkey Recipes, Recipes Vegetables,Turkey American Slow Cooker Turkey Pot Pie Slow Cooker Turkey Pot Pie Recipe | RecipeSavants.com PT6H50M Serves 6 Ingredients: 1.5 Pounds Skinless Turkey Breast Tenderloin 0.5 Cup Onion 0.5 Cup Carrots 0.5 Cup Celery 0.25 Pound Sliced Mushrooms 1 Teaspoon Poultry Seasoning 0.5 Teaspoon Salt & Freshly Ground Black Pepper 1 Tablespoon Water 10 Ounces Cream Of Chicken Soup 1.5 Cups Frozen Mixed Vegetables 1 Package Refrigerated Pie Crust 0.5 Cup Parmesan Cheese Spray a slow cooker with non-stick cooking spray. Add turkey, onion, carrots, celery, mushrooms, poultry seasoning, salt, and pepper. Add the water and stir to combine. Cover with a lid and cook on low for 6 hours. Stir in the soup and mixed vegetables. Cover the crock pot, adjust the heat to high and cook 30 minutes or until heated through. Meanwhile, preheat the oven to 450 degrees. Unroll the pie crust and cut into 6 rounds using a cookie cutter. Place the rounds on an ungreased sheet pan and sprinkle with the Parmesan cheese. Bake the rounds for 8 minutes or until crisp and golden brown. Fill 6 ramekins evenly with the turkey mixture and top each one with a baked crust round.

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