Mini Turkey Pot Pies

Donatella Arpaia
Meet the Chef!
Donatella Arpaia
Best known for her recurring role as judge on Iron Chef America, Donatella Arpaia is one of the most influential women in the world of food and entertaining. She has redefined the role of the modern-day restaurateur. The Zagat guide called her "The Hostess with the Mostest" and she is seen frequently on such shows as Today, Top Chef, Rachael Ray, Good Morning America, and more.
Recipe Details
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

Preparation
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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