Delicious individual turkey potpies recipe to help use up those Thanksgiving leftovers.
Turkey potpies are a great way to use up leftover turkey to make another delicious meal. With a delicious savoury filling, crisp-baked crust, individual portions, those leftovers will be gone in no time.
This recipe can also be made as one 9-inch potpie rather than 6 individual pies to save some time. But it's so much more special to hand someone you love a pie made just for them!
If your leftovers are tofurkey, swap the chicken stock for vegetable stock to make a vegan version of these pies.
(Makes 6 servings)
pie dough (store-bought or my simple pie dough)
3 cups chicken stock
2 sprigs dried thyme
1 sprig dried rosemary
1/2 teaspoon dried parsley
1 bay leaf
1/4 cup unsalted plant-based butter (1/2 stick)
1/4 cup all-purpose flour
1/2 small sweet onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
3 small potatoes (white, yellow, or red), peeled and diced
8 white mushrooms, chopped
2 cups cooked turkey, diced
salt and ground black pepper, to taste
Prepare the pastry for 6, 8oz ramekins plus tops, or 1, 9-inch pie with top:
If you have elected to use store-bought dough, thaw the pastry as needed. You may need to buy several to have enough dough for 6 ramekins, or one double crust (base and top) if making a single 9-inch pie.
If you are using my recipe for simple pie dough, you will need to double it to ensure you have enough dough (there will be unused dough left over). Or if only making 1, 9-inch pie, doubling the dough recipe is not necessary as it is enough for one pie base and top.
Roll out and cut dough to fit the size and shape of your ramekins. Form the dough to the ramekins so that the dough covers the bottom and sides, overhanging the top lip by 1/4-inch. Similarly, cut tops a little larger than the opening of the ramekins then cut slits to vent steam while cooking. Wrap the ramekins and tops with clingwrap and refrigerate for at least 1 hour.
Preheat oven to 400°F / 200°C. Prepare a sheet pan lined with silicone liner or aluminium foil then set aside.
In a small to medium saucepan over medium-high heat, add the chicken stock and herbs. Bring to a simmer then reduce the heat to medium. Cover and simmer for 5 minutes. Remove from heat and set aside to cool.
In a large saucepan over medium-low heat, add the butter and melt. Once melted, add the flour and mix to form a roux. Cook for a minute or two while continually stirring. Remove the thyme and bay leaf from the stock and discard before whisking the stock into the roux. Raise the heat to medium-high and bring to a boil. Continue whisking as the stock thickens (about 2 to 3 minutes) then reduce the heat to medium-low.
Add the vegetables and cook, stirring occasionally, for 30 minutes or until fork tender. Add the turkey and mushrooms, mix to combine, and cook for an additional 5 minutes. Taste the filling and add salt and ground black pepper as needed.
Spoon filling equally into the prepared ramekins. Add the tops, and using a pastry cutter, trim the edges. Run a pastry crimper along the edge of each crust to join the top sheets of dough to the bases and seal the pies. Place the ramekins onto the lined sheet pan and bake for about 30 minutes until the pie crust is golden brown and the filling is bubbling. Remove from the oven and let stand for several minutes before serving.
The pies can be served in the ramekins, or carefully pop them out onto plates.
Nutritional Information Per Serving:
total calories = 392 | total fat = 18.53g | saturated fat = 5.91g | cholesterol = 22mg | sodium = 897.17mg | net carbohydrates = 40.34g | dietary fibre = 1.8g | sugars = 3.71g | protein = 13g