What to do with that leftover Thanksgiving turkey? Everyone has their favorite go to recipe (or sandwich) they make every year that probably tops the big bird, itself. This would definitely be true about these freaking cute individual pot pies!
A couple months ago, I watched an episode of Down Home With the Neelys where they let their daughter help make these pot pies for a sleepover with her friends and I thought what a perfect way to use up our turkey this year! So I found it on-line, book marked it and remembered to use it the day after Thanksgiving! I found the ramekins at Wal-Mart for $2.50ish a piece which is a lot cheaper than the four-piece, over-priced, Paula Deen set that was also available.
The Man and I each ate one which was plenty, and one was definitely too big even for my biggest kid, which is perfect because we just topped each dish with tin foil and put it in the fridge to be rewarmed in the oven for lunch the next day.
If you’re all into saving every last bit of food that comes into your home you’d definitely want to save the turkey carcass and make turkey stock, then use it instead of chicken broth and bouillon cube. But after carving the bird on Thanksgiving I had a hard time even putting the turkey in my mouth at dinner so I did not save the carcass to use. But I should have. There’s always next year.
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup (1 stick) butter
- 1 onion, finely chopped
- 1/2 cup shredded carrots
- 1 rib celery, sliced
- 3 tablespoons chopped chives
- 2 cloves garlic, chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 3 tablespoons cooking sherry
- 2 Lbs. turkey OR rotisserie chicken, shredded
- 9 oz. frozen peas
- 2 boxes 9 inch pie crusts (four crusts), room temperature for easy unrolling
- 1 egg beaten with 1 tablespoon water
Preheat oven to 375*
1. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
2. In a medium skillet, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and sauté until tender.
3. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes.
4. Add onion mixture to the hot broth, then add heavy cream, sherry, turkey and peas. Bring to a boil then reduce to a simmer.
5. With a ladle, fill 6 oven-proof ramekins or bowls with the filling. Place on baking sheet. 6. Unroll each crust and lightly press a ramekin into the crust to make an impression. Using a butter knife trace around the impression, slightly larger than the trace mark. This doesn’t need to be perfect! Place a cut-out on the top of each ramekin and pinch down, careful not to tear the crust. If desired, use the extra crust to make designs, initials or cutouts for the tops of each pot pie.
7. Brush with the egg wash and make 4 small slits on the top. Sprinkle with salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.