MINI TURKEY POT PIES

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.