Ingredients
4tbspunsalted butter
½cupsweet onion,diced
½cupcarrots,diced
½cupcelery,diced
2cupscooked turkey,chopped
¼tspsalt
¼tspblack pepper
2tbspall-purpose flour
2cupsstock,chicken or turkey
½cupfrozen sweet peas
½tspfresh thyme,optional
29-inch pie crusts,store-bought or homemade
1egg,plus 1 tbsp water, whisked, for brushing
Preparation
Preheat oven to 350 degrees F.
Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery.
Cook for 3 to 4 minutes until the vegetables start to soften. Stir in chopped turkey and season with salt and pepper.
Add flour to the filling and stir until the mixture is smooth. Cook for 1 to 2 minutes to cook out the flour taste.
Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the ¼ cup.
When the gravy is done, add peas and fresh thyme and remove from heat.
Divide the pot pie filling between ramekins. Fill ramekins up about ¾ of the way full to prevent overflowing.
Cover ramekins with a top piece of pie crust, either store-bought or homemade.
Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.
Bake the turkey pot pies at 350 degrees F for 20 to 25 minutes, or until the crust is golden brown around the edges and in the center.
Let the pot pies cool for a few minutes before serving.
Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350-degree F oven until warmed through and piping hot.
