Mini Turkey Pot-Pies
–1 tbsp olive oil
–1 small onion, diced
–garlic, minced
–8oz. frozen peas and carrots
–1 cup shredded cooked turkey meat
–1 cup chicken broth
–1 tsp. flour (or corn starch, if needed to thicken)
–salt & pepper
–1 package of refrigerated pie crusts (contains two pie crusts)
–cooking spray
In a saucepan, heat the olive oil over medium high heat. Sautè the onion and garlic for a few minutes, until the garlic is fragrant and the onion is translucent. Add the frozen peas and carrots mixture and stir heartily to mix together.
Add the chicken broth and the shredded turkey and combine well. Season with a little bit of salt and black pepper. Bring the mixture to a boil, stirring occasionally. Depending upon the turkey (how it was cooked, how old it is, how much it has dried up), the mixture may soak up more or less broth. Use flour or corn starch to thicken the mixture so that it is less liquid.
Spray a baking sheet with the cooking spray. Lay out the pie crustsand cut into quarters (you can cut into halves if you want bigger pies). Place a large dollop of the filling onto the center of the pie crust quarter and fold up the edges to create a little purse or dumpling. You may need to wet your fingertips a little to create a good seal on the folds.
Cook at 325 degrees for 15 or so minutes or until the crusts are golden brown. Use a spatula to remove from the baking sheet so the bottoms do not continue to brown.
Dammit Jim, I’m a cook, not a doctor…
Time: 30 minutes
Serves: 8 mini pies
Calories: 297 per pie