I hope you all had a great Thanksgiving! My family always either makes turkey sliders with our left over Thanksgiving turkey or mini turkey pot pies. I am partial to the pot pies and we have a pretty simple recipe. I wanted to share it with you all in case you needed a yummy idea. Enjoy friends!
TURKEY POT PIE
Prep time: 25 minutes
Cook time: 30 minutes
Servings: 8 mini pies or 1 large pie
2-3 cups left over Thanksgiving turkey either diced or shredded.
pre-made pie dough (2 rolls)
1 diced onion
2 chicken bouillon cubes
5 cups of chicken stock
2 sticks of butter
3/4 cup flour
1/4 heavy cream
3 peeled and diced carrots
1 cup peas
5-6 small red potatoes diced
1 cup corn
2 tablespoons minced fresh parsley
1 teaspoon pepper or more to taste
In a small saucepan warm the chicken stock and dissolve the chicken bouillon cubes.
In large pot melt the butter and sauté the onions for about 10 minutes or until extremely soft and see through.
Whisk in the flour and continuously whisk for 3 minutes. If it seems too dry add a tablespoon more of butter. Whisk the flour until it dissolved and cooks within the butter.
Pour in the warm flavored chicken stock and whisk for another minute or so or until thick. Add in; salt and pepper to taste, heavy cream, turkey, carrots, potatoes, corn, peas and parsley.
Cook the pot pie mixture until the carrots and potatoes are fork tender.
Add the pot pie mixture into a pie pan or small ramekins.
Roll out your pie dough and cut out dough circles that fit on top of your pies. Punch out a cute shape to make a vent for your pie.
Pre-heat your oven to 350 degrees.
Crack an egg and whisk it. Use a pastry brush and brush the tops of your pies.
Bake your pies for about 20 minutes or until golden brown and bubbly.
Enjoy right away. Store unbaked pies for up to a week in the fridge.