Turkey Pot Pie

Use up all of your holiday dinner leftovers to make these little dinner casseroles.


Turkey Pot Pie

by 2  people


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Ingredients
  • 1   tablespoon 
    unsalted butter, plus additional for bowls
  • 2   cups 
    chopped onion
  • 1   cup 
    chopped celery
  • 1   tablespoon 
    chopped fresh thyme
  • 2 1/2  cups 
    Green Bean Casserole with Crispy Shallots (see Recipe Center)
  • 2   cups 
    bite-size roast turkey meat
  • 3/4  cup 
    Giblet Gravy (see Recipe Center)
  • 3/4  cup 
    canned chicken broth
  • 1  17.3 ounce box 
    puff pastry sheets, thawed if frozen
  •  
    Flour, for rolling out dough
  • 1   large 
    egg, lightly beaten
  • 4   
    fresh flat-leaf parsley leaves
Directions
1.
Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.
2.
Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.
3.
Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.
4.
Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 950, Fat, total (g) 64, chol. (mg) 168, sat. fat (g) 19, carb. (g) 59, fiber (g) 6, pro. (g) 38, sodium (mg) 738, Percent Daily Values are based on a 2,000 calorie diet
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