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Catha's Individual Turkey Pot Pies
Catha's Individual Turkey Pot Pies
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
125 minutes
"Turn Thanksgiving leftovers into savory individual turkey pot pies with rich herbs and fresh veggies, perfect for freezing."
Ingredients:
  • 1 pound cubed cooked turkey
  • 0.5 cup salted butter
  • 1.5 cups diced potatoes
  • 1.5 cups diced carrots
  • 0.75 cup diced celery
  • 0.75 cup diced fresh mushrooms
  • 2 teaspoons minced garlic
  • 0.5 cup all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 0.5 teaspoon ground sage
  • 5 cups turkey broth
  • 1 cup frozen peas
  • 2 (9 inch) unbaked pie crusts
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a large 12-inch saute pan over medium heat, melt butter. Sauté onions until soft and translucent, approximately 5 minutes. Add potatoes, carrots, celery, and mushrooms, cook for another 4 minutes. Stir in garlic for 1 minute. Add flour, thyme, sage, salt, and pepper, cook for an additional minute. Lower heat to medium-low, gradually pour in chicken broth while stirring to prevent lumps. Simmer until the sauce thickens slightly, about 5 minutes. Remove from heat and fold in peas.
  • Roll out the pie dough to a thin 1/8-inch thickness. Use 8 tins or crocks to imprint and cut out 8 tops, making small slits in each for venting. Line the tins/crocks with the remaining dough scraps for the bottom.
  • Divide the 1 1/4 to 1 1/2 cups of pot pie filling among the 8 crust-lined tins. Top with the prepared crusts and seal by pressing with your fingers or a fork.
  • Place in the hot oven until the crusts turn golden and the filling bubbles, approximately 30 minutes. Allow to cool for 10 to 15 minutes before enjoying.

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