If you are anything like my family you always have Turkey leftover after Thanksgiving Dinner!
Here is a sure fire way to impress and use up the leftovers of Turkey!
The finished project.
Dry ingredients for the dough.
The dough is all mixed and ready to go in the fridge.
Browning the carrots.
Making a thickener for the filling.
The filling simmering.
The potatoes baked and broken up in the Ramekins.
Cutting the Pie dough for the top of the Pot Pie.
The Filling in the Ramekins awaiting the pie crust.
The Pot Pies ready to go in the oven.
TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease 4 10-ounce ramekins with butter or olive oil.
Roll the pie crust out and use a bowl, slightly larger than the ramekin, trace and cut out 4 circles, using the scraps to make more if needed. After you have cut the circles out rewrap with Saran Wrap and place in fridge until you are ready to use them. You should have some dough leftover, I used the leftover pie dough for a Quiche the next day. If you have leftover Pie crust and would like to use it with in a day, roll the dough out to fit your dish then place in fridge until you are ready to use it. If not using the leftover dough immediately wrap tightly with Saran Wrap and freeze.
Individual Leftover Turkey Pot Pies
1 pound Boneless, leftover Turkey
3 TBL butter
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes
1 medium Yellow Onion, peeled and diced small
2 cups leftover Turkey gravy or Turkey Broth
1 cups Whole Milk or Half and Half
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 Bay Leaf
Homemade Pie Crust
4 (10-ounce) Ramekins
Melt 3 tablespoons of butter in a large,deep pan.
Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft.
Pour in the Turkey Gravy/Turkey broth and the 1 cup of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes. If the filling still needs to be thickened mix together a couple tablespoons of flour with the same amount water in a bowl, slowly add the thickening agent to the filling whisking while pouring it in.
Next add in the dried parsley and bay leaf, stir. Taste, add seasoning if needed.
Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.
Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.
Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.
Remove and let them cool for 10 minutes before serving.
*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.
*This can also be made in one 13×9 baking dish.
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