Individual Turkey Pot Pie Recipe To Freeze
Description
This individual turkey pot pie is a great way to use up leftover turkey or chicken. It’s a perfect dish to serve for lunch or dinner and is especially great for those cold winter nights. The recipe requires just a few ingredients and can be made ahead of time and frozen for later. The individual pies are made in muffin tins, so they’re just the right size for a single serving. This recipe is super easy to make and will be a hit with the whole family.
Prep Time
The prep time for this recipe is about 10 minutes. This includes gathering the ingredients and prepping the dough. This can be done ahead of time and refrigerated until ready to use.
Cook Time
The cook time for this recipe is about 40 minutes. This includes baking the individual pot pies for about 30 minutes and then baking them for an additional 10 minutes to get that golden brown color.
Ingredients
- 2 cups cooked, diced turkey or chicken
- 2 cups frozen mixed vegetables
- 2 cups chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen puff pastry dough
- 1 large egg, beaten
Instructions
1. Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or cooking spray.
2. In a large saucepan, melt butter over medium heat. Add flour and stir until combined. Cook, stirring constantly, for 1 minute. Slowly add chicken broth while stirring. Add thyme, garlic powder, salt, and pepper. Bring to a boil and cook for 3 minutes, stirring constantly, until mixture is thickened.
3. Add vegetables and cooked turkey or chicken to the saucepan and stir to combine. Cook for 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
4. Cut puff pastry into 12 circles and place in the greased muffin tin. Fill each with 1/3 cup of the turkey and vegetable mixture. Brush the edges of the pastry with beaten egg.
5. Bake for 30 minutes, or until the pastry is golden brown. Let cool for 10 minutes before serving.
Equipment
- Large saucepan
- 12-cup muffin tin
- Rolling pin
- Knife or pizza cutter
- Pastry brush
Notes
This recipe can be easily doubled or tripled, depending on how many pies you need. You can also use store-bought puff pastry dough if you don’t have time to make your own.
Nutrition: Per Serving
Calories: 290; Total Fat: 12g; Cholesterol: 40mg; Sodium: 310mg; Carbohydrates: 31g; Protein: 10g
Recipe Tips
To freeze the individual pot pies, cool completely and place in a freezer-safe container. When ready to reheat, remove from the container and place on a baking sheet. Bake at 375°F for 20 minutes or until heated through.
For a crispier crust, brush the edges of the pastry with beaten egg before baking. Also, you can add other vegetables, such as carrots, onions, or green beans, to the mixture to customize the flavor.
This individual turkey pot pie recipe is perfect for busy nights or for a quick and easy meal. It’s simple to make ahead of time and freeze for later. The individual pies are the perfect size for single servings and are sure to be a hit with the whole family.
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