"It's a Little Dry" Turkey Pot Pies
Katherine's turkey was more than a little dry, but these turkey pot pies liven it up again with a delicious gravy sauce and mixed vegetables.
Ingredients
- 4 9 inch pie crusts
- 3 Tablespoons butter
- 2 cups frozen mixed vegetables
- 1 Tablespoon flour
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon thyme
- 1 cup chicken or turkey gravy
- 2 cups cooked turkey, chopped
- salt and pepper to taste
- egg yolk, for washing
Instructions
- Preheat the oven to 375 degrees.
- In a large skillet over medium heat, melt the butter and add the mixed vegetables. Cook for about 5 minutes, or until softened.
- Sprinkle in the flour, and cook for 15 seconds. Pour in the milk, and stir. Add in the spices and gravy. Cook until thickened. Stir in turkey. Season with salt and pepper.
- Roll out the pie crusts slightly. Cut out 12 (5 inch) circles and 12 (4 inch) circles. (You will need to reroll the scraps a few times to get enough).
- Grease muffin tins, and place the larger 5 inch dough rounds in the bottom of each. Divide the filling between each cup, and place smaller rounds on top. Seal the edges, and brush with egg wash. Cut slits in the top.
- Bake 35-40 minutes, or until golden brown and bubbling.