Individual Turkey Potpies Food

MINI TURKEY POT PIES

Steps:

• Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
• Cut six 4″ and six 6″ circles out of your pie crusts. Fit the larger circles into the muffin cups.
• Mix the rest of the ingredients together and divide the filling amongst the 6 cups.
• Place the 4″ pie crust on top and press to seal the edges together. Cut a few slits for ventilation.
• Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.

INDIVIDUAL TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
• Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams

INDIVIDUAL TURKEY POTPIES

Steps:

• In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

CATHA'S INDIVIDUAL TURKEY POT PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
• Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
• Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
• Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

INDIVIDUAL CHICKEN POTPIES

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
• Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
• Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
• If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

INDIVIDUAL TURKEY POT PIES

Steps:

• Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
• Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
• Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
• Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
• Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.