Ultimate Comfort Food: Turkey Pot Pies

The last two months of the year always seem to fly by. Any of you who read my blog regularly are well aware that, without a doubt, these are my favorite two months of the year… family, friends, amazing food, coziness, snow and laughter!

I just wanted to stop in and share these quick, easy and DELICIOUS pot pies; they are such a great way to warm up on a wintery day. Believe it or not, this is my first Turkey Pot Pie. I know, I know!

I used leftover turkey and even some Brussels sprouts to make these pies. Feel free to use the veggies you have on hand. You could even omit the puff pastry crust and replace it with mashed potatoes for a shepherds pie twist. YUM! Whatever you do, just give these pies a try! I know you all will LOVE them!

Oh, and I have to say, if you are trying to impress, I feel like these pot pies would be a great choice. It’s that pretty, golden puffy crust that gets people every time. And I mean with good reason, the crust is my favorite too… that stuff is good!

Turkey Pot Pies

Printable Version

theinspiredhome.com

SERVINGS

Makes 8 (6-ounce) Pot Pies

PREP TIME

25 minutes

ACTIVE TIME

55 minutes

SPECIAL TOOLS

Large Skillet

8 Mini Ramekins

Pastry Brush

Cookie Sheet

Long Handle Cooking Spoon

INGREDIENTS

8 tablespoons butter, divided
½ a small onion, chopped
2 cloves garlic, minced or grated
2 carrots, chopped
½ cup Brussels sprouts, shredded
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1/3 cup flour
2 1/2 -3 cups whole milk
pinch of cayenne pepper
½ cup frozen peas
1-2 cups leftover shredded turkey
¼ cup leftover cranberry sauce (optional)
2 tablespoons fresh parsley chopped
salt + pepper, taste
2 sheets frozen puff pastry, thawed
1 large egg, beaten

DIRECTIONS

Add the butter to a large skillet and set over medium heat. Once hot, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the garlic, carrots and shredded Brussels sprouts. Continue to cook until the carrots are fork tender, about 5 minutes. Stir in the sage + thyme.
To the skillet, add the remaining 6 tablespoons of butter. Once the butter has melted, add the flour and continue cooking another minute, stirring to incorporate. Slowly pour in the milk and a pinch of cayenne. Bring the sauce to a low boil and then reduce the heat and stir in the peas. Simmer for 5 minutes or until the sauce has thickened. Remove from the heat. Stir in the shredded turkey and cranberry sauce (if using). Taste and season with more salt + pepper if needed.
Grease 8 mini ramekins. Divide the turkey mixture among the ramekins. Unroll the puff pastry and cut it into 8 squares (4 squares per sheet). Tuck the sides of the pastry down into the ramekins OR let the pastry hang over the sides of the ramekins. Pinch the pastry against the ramekins to seal.
Brush the tops of the pastry with the beaten egg and then cut four small slits in the top of each pie. Place the ramekins on a cookie sheet and bake for 30-35 minutes or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with fresh parsley and salt.
Enjoy warm!