Leftover Turkey Pot Pie
Servings: 4
INGREDIENTS
2 tbsp Butter
½ cup Yellow Onion, chopped
2 Garlic Clove, minced
3 cups Leftover Turkey Meat, chopped
2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
3 tbsp Flour
2 cups Turkey Broth
½ cup Half-and-Half
1 tbsp Fresh Thyme, or 1 tsp dried
1 tsp Garlic Powder
2 tsp Salt
¼ tsp Pepper
1 tbsp Parmesan Cheese
1 tbsp Fresh Parsley
2 Packs Pie Dough, 2 count (4 total)
4 Mini Pie Tins
DIRECTIONS
1Bring pie crusts to room temperature. Line pie tins with dough with slight overhang, trim excess. Roll excess for the pie top. Place the pie tins on a cookie sheet. Set aside. Preheat oven to 375 degrees.
2Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey and vegetables. Cook until vegetables are soft, about 10 min.
3Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then stir in the half-and-half., thyme, garlic powder, salt, and pepper. Bring to a low boil and simmer for 10 min. Turn off heat and stir in parmesan cheese and parsley. Taste and adjust salt if needed.
4Ladle filling into pie tins evenly. Cover with dough, crimp sides with a fork, and make four slits for ventilation. Place on middle rack in the oven for 30 min.
Ingredients
2 tbsp Butter
½ cup Yellow Onion, chopped
2 Garlic Clove, minced
3 cups Leftover Turkey Meat, chopped
2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
3 tbsp Flour
2 cups Turkey Broth
½ cup Half-and-Half
1 tbsp Fresh Thyme, or 1 tsp dried
1 tsp Garlic Powder
2 tsp Salt
¼ tsp Pepper
1 tbsp Parmesan Cheese
1 tbsp Fresh Parsley
2 Packs Pie Dough, 2 count (4 total)
4 Mini Pie Tins
Directions
1Bring pie crusts to room temperature. Line pie tins with dough with slight overhang, trim excess. Roll excess for the pie top. Place the pie tins on a cookie sheet. Set aside. Preheat oven to 375 degrees.
2Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey and vegetables. Cook until vegetables are soft, about 10 min.
3Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then stir in the half-and-half., thyme, garlic powder, salt, and pepper. Bring to a low boil and simmer for 10 min. Turn off heat and stir in parmesan cheese and parsley. Taste and adjust salt if needed.
4Ladle filling into pie tins evenly. Cover with dough, crimp sides with a fork, and make four slits for ventilation. Place on middle rack in the oven for 30 min.
AuthorSunshine UrbaniakCategoryDinnerTotal Time1 hr 15 mins
