PERSONAL THANKSGIVING POT PIES
Transform your Thanksgiving remnants into savory pot pies. These 6 individual pies feature tender turkey, veggies, and golden puff pastry crusts. A delightful way to enjoy your holiday leftovers.
Ingredients
- 1 tablespoon butter
- 1 medium onion, diced diced
- 1 teaspoon poultry seasoning
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups cooked turkey, diced
- 2 cups assorted leftover Thanksgiving veggies
- 1 sheet frozen puff pastry, thawed from a17.3-ounce package
- 1 egg
Instructions
- Preheat oven to 375°F.
- Grease six (12-ounce) ramekins or bowls, place on a rimmed baking sheet.
- Heat butter in a large skillet over medium heat.
- Add onion and cook, stirring occasionally, until tender, 5 to 7 minutes.
- Add poultry seasoning and stir.
- Sprinkle flour over onion and cook, stirring, 1 minute.
- Slowly stir in milk.
- Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes.
- Stir in turkey and your choice of leftover veggies. Season with salt and pepper.
- Ladle into prepared ramekins, let cool. This is important or your pastry won't puff.
- Roll out thawed puff pastry on a floured surface to a ¼ -inch thickness.
- Cut out six circles that are 1-inch larger than ramekins or bowls being used.
- Top each ramekin with a puff pastry circle, lightly crimping edges over sides to seal.
- Beat the egg with a teaspoon of water or milk. Brush the pastry with egg.
- Bake until puffed and golden brown, 20 to 25 minutes.