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Mini Turkey Pot Pies
So long cold turkey sandwiches! This Mini Turkey Pot Pies recipe revives leftover Thanksgiving turkey and veggies into a fall-worthy comfort meal. The Mini Pie Tins and refrigerated pie crusts (14.1 oz.) help create the perfectly portioned delights.
Ingredients:
1/2 medium onion
1/4 cup butter (1/2 stick), melted
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 tsp finely chopped fresh thyme leaves
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp ground black pepper
1 cup frozen mixed peas and carrots, thawed
1 1/2 cups diced cooked turkey
1/2 cup 2% milk
1 pkg (14.1 oz or 399 g) refrigerated pie crusts (2 crusts), softened according to package directions
Directions:
1 - Preheat oven to 375ºF (190ºC). Finely chop onion using Food Chopper. Add butter and flour to (4-qt./3.8-L) Casserole; whisk until smooth using Silicone Flat Whisk. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to Casserole. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat. Stir in onion, frozen vegetables, turkey and milk. Set aside.
2 - Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using Pastry Cutter. With remaining dough, cut out six designs using Creative Cutters. Repeat with remaining crust. Place Mini Pie Pans onto Large Sheet Pan. Place crust circles into pans, pressing up sides and over edges. Place creative cutter designs onto sheet pan. Bake 16-18 minutes or until crusts are light golden brown.
3 - Divide filling evenly into baked pie shells. Bake an additional 10-12 minutes or until filling is heated through. Top with designs and serve warm.
Yield:
servings of 6
Garnishing Tip: Re-roll dough scraps and cut out leaf shapes with Creative Cutters. Bake on a Sheet Pan until golden brown. This is also how you top the Pie Bites!
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