Best Turkey Pot Pies Minis Recipes

MINI TURKEY POT PIES

Steps:

• Preheat oven to 375ºF (190ºC). Finely chop onion using Food Chopper. Add butter and flour to (4-qt./3.8-L) Casserole; whisk until smooth using Silicone Flat Whisk. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to Casserole. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat. Stir in onion, frozen vegetables, turkey and milk. Set aside.Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using Pastry Cutter. With remaining dough, cut out six designs using Creative Cutters. Repeat with remaining crust. Place Mini Pie Pans onto Large Sheet Pan. Place crust circles into pans, pressing up sides and over edges. Place creative cutter designs onto sheet pan. Bake 16-18 minutes or until crusts are light golden brown. Divide filling evenly into baked pie shells. Bake an additional 10-12 minutes or until filling is heated through. Top with designs and serve warm.

MINI TURKEY POT PIES

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.

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

TURKEY POT PIES (MINI'S)

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.

INDIVIDUAL TURKEY POT PIES

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.