Individual Turkey Pot Pies

Turkey Pot Pies

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.

Ingredients

  • 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

Directions

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. Turkey Pot Pies 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.

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Banana Cream Pie

Banana Cream Pie Adapted from All Recipes

We each put in a request for pie this year for Thanksgiving and banana cream was what The Man just had to have.  This was easy and creamy and smooth.  I topped with homemade whipped cream.  I think I must have grown up with the Jell-O banana pudding version because it was strange to eat this and not taste a mouthful of banana flavored goo…but it was a change for the better that let the layer of bananas at the bottom, shine through!

Ingredients
  • 1/2 cup white sugar
  • 1/3 cup corn starch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced
Directions
  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Chill for an hour.

Peach & Blackberry Pie

Peach & Blackberry Pie

My mom was coming to town for a visit and I wanted something summery, fresh & colorful as a dessert to supplement the birthday cake we’d be celebrating my newly-turned nine year olds birthday.  I found this recipe at Eat at Home and then adapted it just a smidge; it fulfilled all my requirements and then some!  Sweet and tangy all on it’s own, I added a scoop of vanilla ice cream to make it a “well-rounded” treat!

  • 2 pie crusts
  • 6 peaches, peeled and sliced
  • 1-1 1/2 cups blackberries
  • 1 1/4 teaspoons ginger
  • 1 teaspoon nutmeg
  • 3/4 cup sugar
  • 1/4 cup instant tapioca

Put the first pie crust in a pie plate.  Stir the peaches, blackberries, ginger, nutmeg and sugar together in a bowl until the sugar dissolves.  Stir in the tapioca and let the fruit sit for about 15 minutes.

Pour the fruit into the pie crust.  Lay to top crust over the fruit.  Crimp the edges and cut slits in the top.  Bake at 400 degrees for 45-50 minutes.

I recommend putting a cookie sheet on the rack below the pie or directly under the pie plate.  Fruit pies are notorious for running over in the oven.

Pumpkin Pie Cake

What could be better than cake and pie together? This is a FAVORITE holiday dessert in my family.

Reserve 1 Cup of yellow cake mix and add the rest to:
1 Beaten Egg
½ C Butter

Press into a 9×13 pan. In another bowl mix:
3 Eggs
1 Can of Pumpkin
1 T. Cinnamon
¼ t salt
½ C Brown Sugar
½ C Sugar

Pour over cake mix in pan.

Combine the following and sprinkle over the pumpkin mixture:
1 C of Yellow Cake Mix
½ C Sugar
¼ C Butter

Bake at 350 for 60 minutes.

Vanilla Lime Cream Pie

Vanilla Lime Cream Pie 

Yeah, I made up that title! My step-dad made this pie a few years back and it instantly became a family favorite!

1/2 gallon vanilla ice cream (this would be the time to splurge on your favorite brand!)

1 12 oz. can frozen lime-aid

2 regular size graham cracker pie crusts

Limes

Scoop out entire contents of ice cream into a bowl and let soften. I don’t recommend letting it melt completely. Add entire contents of frozen lime-aid and blend. It’s MUCH easier to use an electric mixer & I don’t recommend using a rubber spatula (mine is still recovering it’s shape after being frozen!) Add juice of one lime then mix until smooth.

Pour into both pie crusts, recover and freeze until set.

White Chocolate Key Lime Pie!

refreshing…delicious…simple. i originally found this recipe on denise’s blog (one of my daily visits for money saving ideas, coupons, and bargains!)…i tweaked it a wee bit to fit our tastes, and voila…with denise’s permission, i pass it along to you. be sure to pop by and visit her site…i’m sure you will find something worthwhile!

White Chocolate Key Lime Pie

7 oz. Ghirardelli white chocolate chips
1 oreo or graham cracker crust
½ cup chilled whipping cream
8 oz. package cream cheese, softened
3 Tbsp key lime juice (or plain lime juice)
3 Tbsp sugar
1 Tbsp finely grated lime peel
Lime slices for garnish, optional


Stir chopped white chocolate in a small metal bowl set over a saucepan of barely simmering water until the chocolate is smooth and melted (set aside). Remove the bowl from over the water. Then, beat whipping cream until peaks form (set aside). Beat cream cheese, sugar, lime juice, and lime peel in another bowl until smooth. Add the melted white chocolate. Fold in the whipped cream in 2 additions. Next, spread it into the pie crust and chill until the filling is slightly firm, at least 2 hours. Garnish (if you can keep from devouring it) with lime slices.