Best Mini Turkey Pot Pies Recipes

Turkey Pot Pies (mini's) image

Provided by Carol Junkins

Time 35m

Number Of Ingredients 6

1 refrigerated pie crust, or your homemade crust
1 bunch of frozen veggies, or fresh or canned any kind you like
2 pt gravy mix, or your own homemade gravy
chop up your leftover turkey, chicken, beef or whatever meat you choose in bite sized pieces.
chunks of potatoes cut in bite size pieces, or rice, or broken up noodles
1 egg and 1 tablespoon of milk, slightly beaten, to brush on top of pies

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.

MINI TURKEY POT PIES image

Yield 12 pies

Number Of Ingredients 19

2-3 sheets of pie crust (prepared or homemade), enough to make 12 4-inch diameter rounds and 12 3-inch diameter rounds)
1 egg, beaten, for brushing on top of the pie crust
12 Ramekins or a 12-cup muffin pan
FILLING:
4 cups of cooked turkey (white and dark), cut into very small cubes
4 Tbsp unsalted butter
1 medium yellow onion, diced
1 celery stalk, cleaned, and thinly diced
1 carrots, cleaned, skinned, and thinly diced
your own best gravy or see below
1/2 cup frozen green peas
1 tbsp fresh flat leaf parsley, finely chopped
salt and pepper to taste
EITHER MAKE YOUR OWN BEST GRAVY BEFORE STARTING THIS RECIPE (approximately 3 cups), OR HAVE ON HAND:
1/2 cup all-purpose flour
1 1/2 cups milk
1 1/4 cup chicken or turkey stock
1 tsp of dried thyme and/or sage
1/4 cup extra chicken or turkey stock

Steps:

Preheat oven to 400 degrees. In a large pot slowly melt the butter. Add onions, celery, and carrot, and cook for about 10 minutes, stirring occasionally. If using your own best gravy, add approximately 2 1/2 cups to the pot. The gravy should be relatively thick, so add a bit of stock+flour, if needed. If not using your own best gravy: Add the flour and stir, cooking for another couple of minutes. Whisk in the milk and continue to whisk until smooth. Stir in the stock. Bring the heat to low, and cook for another 10 minutes. The sauce will thicken. Stir in the thyme and or/sage. To the pot, add the parsley, peas, turkey, and season with salt and pepper to taste. Allow to cool, as: Roll out the dough and cut out 12 bottom rounds and 12 top rounds. Spray the muffin tin (or ramekins) with Pam. Line each muffin cup with the larger dough cut out, making sure it reaches the top of the sides. Fill each cup with a large scoop of the filling. Top each pie with the small cut out and crimp. It is fine to overfill a bit. Brush with egg wash and cut a couple of slits in the dough for steam. Bake in a 400 degree oven for 25-30 minutes, or until they are a nice golden brown. Allow to cool on a cooking rack for 10 minutes before removing. Use a butter knife to cut around the edges to get them out. Serve with a small spoon of cranberry relish.