[ individual turkey pot pies ]

LOOKING FOR something to do with all that leftover turkey? How about making these individual pot pies? They look great for serving or freeze them all for future meals. You can use ramekins that go from freezer to oven or little disposable foil containers - just assemble everything, top with crust and freeze.

Individual turkey pot pies

This is a great recipe for cleaning out your fridge after a big Thanksgiving or Christmas meal. Use up leftover turkey and veggies. The crust is delicious - or save time by using frozen, prepared pie crust from the grocery store. You can substitute chicken instead of turkey for any time of year.

what you need:

for the filling: 

3 tbsp butter

1 medium onion, finely chopped

1 large potato peeled and diced (not a baking potato)

3 cloves garlic, minced

1 red bell pepper diced

8 oz button mushrooms, diced

1/2 tsp crushed red pepper flakes

salt and pepper

leftover cooked turkey (or a rotisserie chicken from grocery store)

1 - 2 cups frozen peas and carrots (or any leftover veg you would like to add, diced)

for the sauce:

8 tbsp butter

1/2 cup flour

2 1/2 cups chicken broth

1/2 cup heavy cream

dash of hot sauce

salt and pepper

for the crust:

16 tbsp cold butter

3 cups flour

10 oz cream cheese, chilled

1/2 tsp salt

1/4 tsp pepper

1 large egg

how to:

filling:

Melt butter in a large skillet over medium heat. Add the onion and potato to the pan and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms and cook for about 15 minutes more, until the potatoes are tender. While the veggies are cooking, shred or chop the turkey (or chicken) into bite-sized pieces. Once the veggies are finished cooking, turn off the heat and mix in the chicken and frozen peas and carrots. Stir in the red pepper flakes and season with salt and pepper to taste.

sauce:

Melt butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup (don't overcook). Mix in the heavy cream, hot sauce and season with salt and pepper to taste. Sauce will be thick. Pour the sauce over the turkey and veggie mixture and stir to combine. Spoon the mixture into 6-8 individual ramekins or foil containers.

crust:

Cut butter into 16 pieces. Pulse together in a food processor with flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer dough to slightly floured surface. Use a floured rolling pin to roll the dough to about 1/4 inch thickness. Cut out dough rounds to be about 1 1/2 inches larger than the diameter of your pot pie dishes. 

Lay the dough rounds on top of the individual dishes and pinch along the edge. Beat the egg with a whisk and brush the dough tops lightly.

If freezing, wrap in foil and place into freezer bags. Do not bake before freezing. Frozen pies can be baked straight from the freezer. Remove foil, place on a baking sheet, and bake in a preheated 375F oven for about 60 minutes.

If baking, place pot pie dishes on a baking sheet. Place in a preheated 375F oven and bake for 25-35 minutes or until golden brown. Serve immediately.

lisa