DELICIOUS MINI TURKEY POT PIES
Saturday, March 16
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Succulent chunks of turkey and a medley of colorful greens in a creamy white sauce, all wrapped up in a flaky pastry crust, make those individual turkey pot pies an ideal comfort food.
I hope all people is ready for this weekend. I just finished my buying yesterday. yes, it was last minute, but it all were given achieved. And now the cooking starts offevolved. the next day is dinner with my side of the circle of relatives at my brother Steve’s vicinity, and this night is dinner at our vicinity with my mother-in-law. I already have plans for the leftover turkey from these days’s menu: those notable clean and attractive mini turkey pot pies. All you want is the five elements underneath and a jumbo muffin pan to make this recipe.
You begin by way of cutting out six 4″ and six″ circles out of your pie crust. I used a big 6″ tupperware lid and a 4″ cookie cutter to make my circles. I reduce one 6″ circle first, then used the excess trimmed pieces to make the rest of my circles. You have to be capable of get massive and two small circles out of each pie crust. you could see beneath it’s a chunk of a puzzle.
Match the big circles into your jumbo muffin pan cups. then you definately blend the rest of the ingredients collectively and divide the filling among the six muffin cups.
INGREDIENTS:
- 3 pie crusts (homemade or store-bought)
- 1 can (284ml) cream of chicken condensed soup
- 1 cup milk
- 2 cups cooked turkey
- 2 cups frozen mixed vegetables (thawed)
INSTRUCTIONS:
- Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
- reduce six 4″ and six 6″ circles from your pie crusts. in shape the larger circles into the muffin cups.
- mix the relaxation of the components together and divide the filling amongst the 6 cups.
- place the 4″ pie crust on pinnacle and press to seal the edges collectively. reduce some slits for ventilation.
- Bake for half-hour or until the crust is golden brown and the filling is effervescent.