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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Fan
[email protected]I'm not a big fan of turkey, but I really enjoyed this pot pie. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Riad Aman
[email protected]Yum!
Ez Duzit
[email protected]Overall, I thought the turkey pot pie was good. It was easy to make and the filling was flavorful. However, I would probably make a few changes to the recipe next time, such as using a different type of cheese or adding more vegetables.
Lynda DeLellis
[email protected]The turkey pot pie was a bit too salty for my taste. I think I may have added too much salt to the filling.
Eric Washington
[email protected]This is my new go-to recipe for turkey pot pie! It's easy to make and always turns out perfect.
Mian Shaheer
[email protected]The turkey pot pie was good, but I found the filling to be a bit bland. I added some extra herbs and spices to taste.
Maite Letsoalo
[email protected]I made this recipe for my Thanksgiving dinner and it was a huge success! Everyone loved it.
Jordan Appollis
[email protected]Delicious! The perfect comfort food for a cold night.
Alex Flietoor
[email protected]The turkey pot pie filling was tasty, but the crust was a bit dry. I think I may have overbaked it. Overall, it was a good recipe, but I would make a few adjustments next time.
md Sojun
[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, and the filling was delicious. I will definitely be making this again.
odoemelam nmesoma
[email protected]These turkey pot pies were a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of the vegetables, which added a nice crunch and sweetness to the dish.