Turkey Pot Pies
Ingredients
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½ tablespoon olive oil
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1 large shallot, chopped
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3 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh sage
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¾ cup chopped celery
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1 cup frozen mixed vegetables
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2 ¼ cup turkey or chicken broth
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½ teaspoon chicken or turkey bouillon
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½ teaspoon kosher salt
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⅛ teaspoon freshly ground black pepper
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3 cup diced cooked turkey or chicken breast, skin removed
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2 ½ tablespoon cornstarch
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½ package refrigerated piecrust (about 7 oz.)
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1 large egg, beaten
Directions
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In an extra-large nonstick skillet heat 1 1/2 teaspoons olive oil over medium. Add shallot, parsley, thyme, and sage; cook until fragrant and shallot is almost soft, 2 to 3 minutes. Add celery and cook until soft, 3 to 5 minutes. Add frozen vegetables, 2 cups of the broth, the bouillon, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; bring to a boil. Simmer 5 minutes, stirring frequently. Add turkey.
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Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to mixture in skillet and cook over medium-low, stirring until thickened, about 2 minutes. Remove from heat and transfer to four 4- to 5-inch individual baking dishes.* Place on a sheet pan and let filling cool completely.
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Preheat oven to 400°F. Roll out piecrust and cut out four rounds slightly larger than each baking dish, about 6 inches, rerolling and piecing scraps together as necessary. Place each piece over the filling. Crimp or fold the edges and poke holes in the dough with a knife. Brush with egg and immediately bake about 35 minutes, or until the crust is golden. Makes 4 mini pies.
Tips
For a full-size pie, pour the filling into a pie plate or a 1 1/2-quart casserole dish, and don't cut piecrust into rounds. Vent and bake as directed.
Tips
To level up your piecrust, sprinkle rolled out pastry with fresh herbs, such as sage or thyme leaves, and gently roll over the herbs with a rolling pin to press them into the pastry.
Nutrition Facts (per serving)
505 | Calories |
20g | Fat |
44g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 505 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 7g | 35% |
Cholesterol 121mg | 40% |
Sodium 876mg | 38% |
Total Carbohydrate 44g | 16% |
Total Sugars 2g | |
Protein 38g | 76% |
Vitamin C 11.4mg | 13% |
Calcium 74mg | 6% |
Iron 2.8mg | 16% |
Potassium 625mg | 13% |
Folate, total 71.8mcg | |
Vitamin B-12 2mcg | |
Vitamin B-6 1mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.