Mini Turkey Pot Pies are a delicious way to use your Holiday leftovers.
They are filled with vegetables, leftover turkey, and gravy.
These little pies are just adorable but then anything in a
Pie Crust has my attention immediately :)
You will need 3 rolls of your favorite pie crust.
Roll out your pie crust and with a 5 inch circle cut out
24 circles for the top and bottom of the pies.
Butter the bottom of a muffin pan and place one pie crust circle in each tin.
In a large Dutch Oven, melt 2 tablespoons of butter.
Grab one bag of frozen classic mixed vegetables.
Tumble in 2 cups of the vegetables into the Dutch Oven,
Little bit of salt and pepper to taste.
Cook vegetables for 4 to 5 minutes.
Grab your left over turkey because it's not going
to be a Turkey Sandwich anymore.
Dice up about 2 cups of turkey meat.
Add the Turkey to the pot and give it all a mix.
Add in several dollops of your turkey gravy and cream of chicken soup.
Yes, the classic Campbell's Cream Of Chicken Soup:)
My secret ingredient is a bit of Dijon Mustard.
Give the pot a mix on medium heat.
Have a taste.
Dash more salt and pepper and now to make the pies.
Scoop the turkey mixture evenly into each of the pies.
Pies are stuffed....Not Stuffing :)
Add the pie tops to each mini pie and press the sides together.
Little egg wash over the top.
Use a knife to make a few slits on the top of each pie.
Off to the oven at 375 degrees for about 35-40 minutes
or until golden brown.
Golden brown and spells AMAZING!
I feel Turkey Pot Pies or any savory pie needs to be eaten
PIPING HOT so get them on a platter fast!
Hot Turkey Pot Pies.
Please have one.
Yummy Comfort Food In One Bite.
Enjoy!
P.S.
We did not miss out on a Traditional Turkey Sandwich either.
These were Gobbled up too.
No comments
Post a Comment