Mini Turkey Pot pies

My friend Ranjana made a succulent roasted turkey with garlic herb butter and other seasonings for Thanksgiving dinner. As usual lots of leftovers and we are always in cooking mode to make savory pies, sandwich or soups for post Thanksgiving brunch or dinner.

Pot pie with left over turkey is very easy to make. Instead of a big pie I opted for these beautiful mini pies this time. Creamy turkey and sauteed veggie filling in decorative fancy pie crust is perfect to end Thanksgiving holiday.  

Ingredients~ 

2 cups cooked turkey meat,diced

1 tbsp unsalted butter 

2 tbsp all purpose flour

1/2 cup diced carrot

1/2 cup green beans

1/2 cup green peas

1/2 cup diced onion

2 big garlic cloves, minced

1/8 tsp freshly ground black pepper 

1/8 tsp salt

1/2 cup chicken broth

2 cups 2% milk

1tbsp. Parmesan cheese

1 tsp fresh or dried parsley 

For the crust~
2 1/2cups all purpose flour
1/2 cup whole wheat pastry flour
3/4 cup cold butter, cut into small pieces
3/4 tsp. salt
3/4 cup ice cold water

Method~

In a large bowl, mix both types of flour and  salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/4 cup water at a time until mixture forms a firm ball. Wrap in a plastic and refrigerate for at least 2 hours.

 

Heat a heavy bottom pan or skillet over medium flame. Melt butter and slightly saute all veggies together. Add flour and stir to combine. Add in chicken broth and keep stirring. Slowly add 2%milk stirring constantly to avoid sticking to the bottom of the pan. Let mixture come to a boil and add diced turkey. Season with parmesan cheese, salt and parsley. Let it cool slightly.

 

 

Preheat the oven to 350 degrees Fahrenheit. Divide the dough into 14 equal pieces. Save 2 pieces for leaf cutouts. Then roll rest of them into a 5 inch circle. Place into the 12 cup muffin tin pressing the bottom and sides.Crimp the edges of each crust. Roll 2 extra pieces and cutout leaves or any shapes you like. Prick the bottom and sides with a fork. Bake the crust and cutouts for 10 minutes. Remove from the oven. Fill each cavity with turkey filling and place 1 cutout on top of each pot pie. Bake for 15 minutes or until golden brown. Allow them to cool for 6-8 minutes before serving. Enjoy!

Two more turkey pies~ Turkey Shepherd's Pie  and Turkey Pot Pie with Biscuit Topping