Mini Turkey Pot Pies

Mini Turkey Pot Pies

Prep: 20 minutes

Cook: 15 minutes

Serves: 12

Ingredients for this recipe

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons butter
  • 1/2 large Shallot, chopped finely
  • 2 garlic cloves minced
  • 2 cups Cooked turkey, cubed
  • 8 ounces Canned corn, peas and carrots (or leftover veggies from Thanksgiving)
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1/4 teaspoon nutmeg
  • 2 teaspoons Fresh thyme leaves
  • 4 tablespoons Melted Butter
  • Salt & Pepper to Taste

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Preparation

Preparation

Mini Turkey Pot Pies
Step 1
Preheat the oven to 400°.
Step 2
Lightly butter a muffin tin with 12 muffin cups.
Step 3
In a large skillet, melt 2 ½ tbs. butter over medium-high heat. Add the chopped shallot and garlic and cook for 2 minutes, or until softened.
Step 4
Add the turkey and veggies and cook for another 2 minutes.
Step 5
In a small saucepan melt the 3 tbs. butter then add flour and cook for 1 minute.
Step 6
Whisk in the milk and cook, stirring constantly, until thick. Add salt, pepper, and nutmeg.
Step 7
Add the milk mixture to the turkey mixture. Mix well and set aside.
Step 8
Remove ¼ of each dinner roll and reserve.
Step 9
For each remaining ¾ piece of roll using a rolling pin flatten into a dough and then mold into each muffin cup, filling all 12 cups.
Step 10
Fill each muffin tin evenly with turkey mixture.
Step 11
Using a rolling pin, roll the remaining ¼ piece of each roll into a dough and cover the turkey mixture with the dough.
Step 12
Brush tops of bread with melted butter and bake until rolls are crispy, about 15 minutes.

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Mini Turkey Pot Pies

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