Cozy Mini Turkey Pot Pies: A Comforting Homemade Delight

Today, I’m excited to share my twist on this classic comfort food – Mini Turkey Pot Pies with a homemade crust that’s sure to warm your heart and satisfy your taste buds.

Recipe for Mini Turkey Pot Pies

Ingredients

For the Homemade Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/4 to 1/2 cup ice water

For the Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cooked turkey, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions

Prepare the Crust:

1. In a large bowl, whisk together flour and salt.
2. Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.

Create the Filling:

1. Heat olive oil in a large skillet over medium heat.
2. Add onions, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in diced turkey and sprinkle flour over the mixture. Cook for 2 minutes, stirring constantly.
5. Slowly pour in chicken broth and heavy cream, stirring continuously to prevent lumps.
6. Add frozen peas, rosemary, and thyme. Simmer until the sauce thickens, about 5 minutes.
7. Season with salt and pepper to taste. Set aside to cool slightly.

Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
3. Cut out circles slightly larger than your muffin tin cups.
4. Press the dough circles into the muffin tin cups, leaving a slight overhang.
5. Fill each cup with the turkey mixture.
6. Cut out smaller circles for the tops and place them over the filling, pressing edges to seal.
7. Cut small slits in the top of each pie for steam to escape.
8. Brush the tops with beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Serving Suggestions

Allow the mini pies to cool for 5 minutes before carefully removing them from the muffin tin. The aroma of rosemary and thyme will fill your kitchen, making it hard to resist diving right in!

Serve these delightful mini pies on a rustic wooden board for a charming presentation. They’re perfect for:

• A cozy family dinner
• Potlucks (they’re easily portable!)
• Holiday appetizers
• Game day snacks

Pair them with a crisp green salad or some roasted vegetables for a complete meal. And here’s a little secret: they taste even better the next day, so don’t be afraid to make extra!

Cooking time: 25-30 minutes | Prep time: 45 minutes (plus 1 hour for chilling dough)

These Mini Turkey Pot Pies are more than just a meal; they’re a hug for your taste buds. The flaky, buttery crust gives way to a creamy, herb-infused filling that’s pure comfort in every bite. So go ahead, indulge in these little pockets of joy, and create some warm, delicious memories of your own!