Leftover Turkey Mini Pot Pies Recipe


3-4 9 inch pie crusts
2 tablespoons butter
2 cups frozen classic mixed vegetables
2 cups chopped cooked turkey
1 cup turkey gravy
salt and pepper to taste

  1. Preheat oven to 375º F
  2. If using homemade dough, roll out dough thin. Make 12 circles 4 1/2-5 inches in diameter. Place circles into a muffin tin, creating little cups with the dough, you want the dough to overlap onto the pan so you will be able to seal the pies after they are filled. Re-roll crust if necessary and cut out 12 3 1/2 inch circles for mini pie tops (a pint glass worked perfect for this).
  3. In a large skillet melt butter over medium heat, add frozen vegetables. Cook vegetables 4-5 minutes until soft.
  4. Add turkey and gravy to skillet. Cook until warm 2-4 minutes. Add salt and pepper to taste.
  5. Fill each of the pies with the vegetable turkey mixture.
  6. Add the 12 pie tops to the top of each pie, using a fork or your thumb seal the crust together. Trim any crust that is overlapping onto a neighboring pie. Use a fork or knife to make little slits on the top of each pie.
  7. Bake for 35-40 minutes until crust is golden brown.
  8. Let pies rest for 5 minutes before gently sliding the pot pies out. Serve immediately. Enjoy!

Original recipe visit: Leftover Turkey Mini Pot Pies @ theschmidtywife.com

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