Leftover Turkey Pot Pies
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup diced sweet onion
- 1/2 cup carrots
- 1/2 cup celery
- 2 cups turkey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 to 2 cups chickenstock
- 1/2 cup sweet peas
- 1/2 teaspoon fresh thyme
- 2 pie crusts
- 1 large egg
- 1 tablespoon water
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Instructions
- Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.
- Add flour to the filling and stir until the mixture is smooth. Cook for a minute or two to cook out the flour taste. Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the 1/4 cup.
- When gravy is done, add peas and fresh thyme and remove from heat.
- Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)
- Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Whisk egg and water to make an egg wash. Brush on pie crust.
- Bake the turkey pot pies at 350 ̊F for 20-25 minutes, or until the crust is golden brown around the edges and in the center. Let the pot pies cool for a few minutes before serving.,Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.
Source
Original recipe: View Original