CATHA'S INDIVIDUAL TURKEY POT PIES
A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.
Provided by Catha
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
- Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
- Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
- Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 40.3 g, Cholesterol 77.3 mg, Fat 30 g, Fiber 4.7 g, Protein 23.5 g, SaturatedFat 12 g, Sodium 1263.8 mg, Sugar 4.5 g
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Abbas Abbasalibahadur
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Umar Khan patthan
[email protected]I used a gluten-free pie crust mix and the pot pies turned out great! This recipe is a great option for people with dietary restrictions.
laura blanche
[email protected]I added a teaspoon of dried thyme to the filling and it really enhanced the flavor.
Nabulime Somaya
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The pot pies were still delicious without them.
Wiaan van Niekerk
[email protected]I love that this recipe uses individual ramekins. It makes it so easy to serve and it's also a fun way to present the pot pies.
Sale Pasina
[email protected]This recipe is a great way to use up leftover turkey. I always have a lot of turkey left over after Thanksgiving and this is a great way to use it up.
Robinson Njau
[email protected]I've made this recipe several times now and it's always a hit. The turkey pot pies are always moist and flavorful, and the crust is always flaky and golden brown.
You're Girl Belo
[email protected]This is my new favorite comfort food recipe! The turkey pot pies are so warm and satisfying, perfect for a cold winter day.
Miyako panasian
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the individual pot pies and they were gone in no time.
Zain hasnat
[email protected]This recipe was easy to follow and the pot pies turned out great! I used a store-bought pie crust to save time, but the filling was homemade and packed with flavor.
Dhieu Samuel
[email protected]I'm not a big fan of turkey, but this pot pie was delicious! The flavors were well-balanced and the crust was perfectly golden brown.
Kashif Arman12
[email protected]This turkey pot pie recipe was a hit with my family! The flaky crust and creamy filling were perfect. I'll definitely be making this again.