Catha's Individual Turkey Pot Pies

Leftover turkey from Thanksgiving is transformed into these freezable individual turkey pot pies with additions like herbs and fresh vegetables.

• Preparation Time: 60 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 55 mins
• Calories: 526 Calories

Ingredients

• 2 (9 inch) unbaked pie crusts
• 1 cup chopped onion
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced garlic
• 1 cup frozen peas
• 1 pound cubed cooked turkey
• 5 cups turkey broth
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground sage
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup salted butter
• 0.75 cup diced celery
• 1.5 cups diced carrots
• 1.5 cups diced potatoes
• 0.75 cup diced fresh mushrooms

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.

Step 3

Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.

Step 4

Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.

Step 5

Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.