Mini Turkey Pot Pies Food

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.

MINI TURKEY POT PIES

Steps:

• Preheat oven to 375ºF (190ºC). Finely chop onion using Food Chopper. Add butter and flour to (4-qt./3.8-L) Casserole; whisk until smooth using Silicone Flat Whisk. Cook over medium-high heat 4-6 minutes or until mixture is light golden brown, whisking occasionally. Add stock, whisking constantly until smooth. Add thyme, pressed garlic, salt and black pepper to Casserole. Simmer, uncovered, 4-6 minutes or until sauce is thickened. Remove from heat. Stir in onion, frozen vegetables, turkey and milk. Set aside.Unroll one crust onto lightly floured surface. Cut out three 5-in. circles using Pastry Cutter. With remaining dough, cut out six designs using Creative Cutters. Repeat with remaining crust. Place Mini Pie Pans onto Large Sheet Pan. Place crust circles into pans, pressing up sides and over edges. Place creative cutter designs onto sheet pan. Bake 16-18 minutes or until crusts are light golden brown. Divide filling evenly into baked pie shells. Bake an additional 10-12 minutes or until filling is heated through. Top with designs and serve warm.

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.

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 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.