Mini Turkey Pot Pies
This mini turkey pot pie is delicious and easy to make. Chunks of honey-roasted turkey breast with crispy bacon are enveloped in an aromatic spice sauce combined with vegetables.
Servings: 3
Calories: 1667.21kcal
Equipment
- Heavy bottom sauce pan
- mini cake pan or deep dish
Ingredients
- two 14.1 ounce pkg. (4 crusts) rolled refrigerated unbaked piecrust
- 3 tablespoons butter
- 1 small sweet onion, chopped
- 1 cup chopped delicata squash ( substitute with acorn, butternut, or carnival variety)
- 3 medium carrots, cubed
- 4 fresh thyme sprigs, stems removed
- ⅓ cup chopped celery
- 1 cup green peas
- 2 cups chopped roasted turkey breast
- ½ teaspoon ground black pepper
- salt to taste
- 2 teaspoon Ras-el-hanout
- 3 cooked bacon strips, crumbled
- 1½ cup chicken broth
- 1 tablespoon corn starch
- 1 egg, beaten
Instructions
- preheat oven to 425°F
- Soften pie crust according to package instructions
- Unroll piecrust. Using the bottom of a 4 or 6-inch pan, cut out pastry. Press pastry circles onto bottoms and up sides of a 4” pan. Prick the bottom of the pie crust with a fork. Pop in the freezer for 10 minutes.
- Using a non-stick skillet, melt butter over medium heat. Add the onion, and cook for 3 minutes. Add the squash, carrot, and thyme. Stir to combine. Cook for 6 minutes.
- Add the celery, peas, turkey, bacon, and broth. Season with salt, pepper, and ras-el-hanout. Combine the cornstarch with a tablespoon of water or broth, then add it into the turkey mixture and cook for 4 minutes on medium-low heat. Remove from heat and set aside.
- Spoon the turkey mixture into each pastry shell. Cover with pastry rounds or cutouts. Seal the ends using a fork, prick the top again to release steam.
- Brush the top with egg wash.
- Bake for 36-40 minutes or until filling is puffed and pastry is golden. If the edges begin to burn, cover the top with aluminum foil. Allow cooling in the baking tin for 3 minutes. Release from pan, and serve warm.
Notes
Cook's tips:
- For the pastry shells, you can use twenty-four 1 ¾ -inch muffin cups. Cut rounds using 2 ½ inch rounds.
- if you can't find ras-el-hanout, use Equal parts paprika, coriander, ginger, and a pinch of saffron
- Don't add a lot of liquid while making the filling.
- To achieve a beautiful golden brown pie crust, make sure to brush the top of the dough with egg wash before baking. Brushing at 15 minutes intervals would yield an even golden crust.
