Description
Savor irresistible creamy turkey pot mini pies Easy to make these delicious bites are perfect for a comforting meal anytime Enjoy the flavors
2 cups cooked turkey, shredded or chopped1 cup chicken or turkey broth1 cup heavy cream1 cup frozen peas1 cup carrots, diced1 small onion, diced2 tablespoons all-purpose flour2 tablespoons olive oil or butterSalt and pepper to taste1 package of pie crusts (2 crusts)1 egg (optional, for egg wash)
Preheat your oven to 375°F (190°C).In a large skillet, heat olive oil or butter over medium heat. Add the diced onions and carrots, sautéing until softened (about 5-7 minutes).Stir in the flour to coat the vegetables, cooking for an additional minute.Gradually pour in the chicken or turkey broth while stirring, followed by the heavy cream. Allow the mixture to come to a gentle simmer.Add the shredded turkey and frozen peas, stirring until everything is well combined. Season with salt and pepper to taste. Remove from heat.Roll out your pie crusts and cut them into appropriate sizes for your mini pie dishes (or muffin tins). Place the bottom crust in each dish.Fill each mini pie shell with the turkey filling, making sure not to overfill.Cover each pie with a top crust, sealing the edges well. Cut slits in the tops to allow steam to escape.If using, brush the tops with a beaten egg for a golden finish.Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown.Allow to cool for a few minutes before serving. Enjoy! - Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300 calories
- Sugar: 4g
- Fat: 20g
- Saturated Fat: 20g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
