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Leftover Turkey Pot Pie

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time1 hr 15 mins

INGREDIENTS

2 tbsp Butter
½ cup Yellow Onion, chopped
1 Garlic Clove, minced
3 cups Leftover Turkey Meat, chopped
2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
1 tbsp Fresh Thyme, or 1 tsp dried
1 tsp Garlic Powder
1 tsp Salt
¼ tsp Pepper
3 tbsp Flour
½ cup Half-and-Half
2 cups Turkey Broth
1 tbsp Parmesan Cheese
1 tbsp Fresh Parsley
2 Packs Pie Dough, 2 count (4 total)
4 Mini Pie Tins

DIRECTIONS

1

Bring 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.

2

Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey, vegetables, thyme, garlic powder, salt, and pepper. Cook until vegetables are soft, about 10 min.

3

Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then add half-and-half. 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.

4

Ladle 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
 1 Garlic Clove, minced
 3 cups Leftover Turkey Meat, chopped
 2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
 1 tbsp Fresh Thyme, or 1 tsp dried
 1 tsp Garlic Powder
 1 tsp Salt
 ¼ tsp Pepper
 3 tbsp Flour
 ½ cup Half-and-Half
 2 cups Turkey Broth
 1 tbsp Parmesan Cheese
 1 tbsp Fresh Parsley
 2 Packs Pie Dough, 2 count (4 total)
 4 Mini Pie Tins

Directions

1

Bring 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.

2

Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey, vegetables, thyme, garlic powder, salt, and pepper. Cook until vegetables are soft, about 10 min.

3

Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then add half-and-half. 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.

4

Ladle 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.

Leftover Turkey Pot Pie
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