INDIVIDUAL TURKEY POT PIES
These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
- Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
- Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
- Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
- Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.
Nutrition Facts : Calories 994.4 calories, Carbohydrate 70.3 g, Cholesterol 126.8 mg, Fat 64.3 g, Fiber 5.2 g, Protein 33.8 g, SaturatedFat 19.8 g, Sodium 1072.3 mg, Sugar 2.5 g
MINI TURKEY POT PIES
Succulent chunks of turkey and a medley of colorful vegetables in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a perfect comfort food.
Provided by Lily Ernst
Categories dinner
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
- Cut six 4″ and six 6″ circles out of your pie crusts. Fit the larger circles into the muffin cups.
- Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
- Place the 4″ pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Nutrition Facts : ServingSize 1 pot pie, Calories 250 calories, Sugar 2.4 g, Sodium 649 mg, Fat 9.5 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 4.4 g, Protein 16.7 g, Cholesterol 45.8 mg
TURKEY POT PIES (MINI'S)
After Thanksgiving I had alot of turkey left over, so I thought I would make mini pot pies, with the Christmas rush approaching, wouldn't it be great to just pull them out of the freezer for a quick meal, with cranberry sauce on the side. Thought I would post as some don't think of doing this.
Provided by Carol Junkins
Categories Savory Pies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Make up your pie crust, or defrost your frozen crust. Roll out to fit your individual pie plates, or one large pie crust, your choice. Roll out the crust to fit the size of your pie plate.
- 2. Gather whatever veggies you decide to use. I used a bag of frozen veggies and long grain rice mixture. Make your gravy, I make my own, or use a bottled gravy or gravy mix. Pour your veggies into the the gravy in saucepan on stove and heat all til defrosted, also at this time put in your pre cooked potatoes or rice or broken up noodles.
- 3. When all heated up in the gravy pour into the pie plate, or plates, almost to the top, roll out the dough to the size of your pie plate, seal edges, cut steam hole on top and brush the top(s) with one beaten egg mixed with a tablespoon of milk.
- 4. When the pies are all made , I put them in small individual freezer bags and put them in the freezer to have anytime for a quick meal. To heat up: Put in preheated oven 325-350 degrees, to brown and start to bubble, everything is precooked so your just reheating it all. Should take about 20-25 minutes, watch closely as each oven is different.
TURKEY POT PIE
A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.
Provided by Charlotte
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 45.4 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 4.8 g, Protein 13.9 g, SaturatedFat 9.2 g, Sodium 668.9 mg, Sugar 2.7 g
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MINI LEFTOVER TURKEY POT PIES | CARNALDISH
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Reviews 2Servings 6Cuisine AmericanCategory Soups And Stews
- Melt the butter in a large pot or dutch oven over medium heat. Add in the herbs de provence and crushed red pepper flakes. When the butter starts to sizzle, add the leeks, carrots, and celery. Season with kosher salt and black pepper. Sauté the veggies for about 6 minutes, or until slightly softened.
- Make sure your butter and buttermilk is super cold. Process the flour, baking powder, black pepper, herbs de provence, and salt in the food processor until combined.
- Brush the outer top edge of your soup bowls with the beaten egg — this will act as the glue to hold the dough overhang in place. Sprinkle the tops of each bowl evenly with the remaining 1/2 cup of gruyere cheese. Place a piece of the cut out dough directly over the soup, gently pressing the edges down where the eggwash is. Be careful not to tear it.
LEFTOVER TURKEY MINI POT PIES - THE SCHMIDTY WIFE
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4/5 (29)Total Time 1 hrCuisine AmericanCalories 676 per serving
- If using homemade dough, roll out dough thin. Make 12 circles 4 1/2-5 inches in diameter. Place circles into a muffin tin, creating little cups with the dough, you want the dough to overlap onto the pan so you will be able to seal the pies after they are filled. Re-roll crust if necessary and cut out 12 3 1/2 inch circles for mini pie tops (a pint glass worked perfect for this).
- In a large skillet melt butter over medium heat, add frozen vegetables. Cook vegetables 4-5 minutes until soft.
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