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Mini Turkey Pot Pies

Mini Turkey Pot Pies

Julie Nolke

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Packed with flavor, this pot pie gives you all the hearty goodness you love, in the perfect size.

Recipe

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Mini Turkey Pot Pies

Ingredients

  • 2 fresh sausages

  • 2 tbsp butter

  • 2 tbsp flour

  • 2 cups chicken stock

  • 1/2 cup milk

  • 1 carrot, peeled and chopped

  • 1 celery stalk, peeled and chopped

  • 1 onion, chopped

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • Salt and Pepper

  • 2 cups turkey breast, cooked and shredded

  • 1 cup frozen peas

  • 1 sheet of puff pastry

  • 1 egg, whisked

Let's get Cooking...

  1. Remove the sausage from it’s casing and break it into small pieces in a frying pan. Fry over medium heat until cooked through. Add the butter and flour and stir to form a paste. Pour in the chicken stock and milk and stir to combine.

  2. Add in the carrot, celery, onion, thyme, oregano, salt and pepper and bring to a boil. Turn down the heat and let simmer for 20 minutes or until thickened. Stir in turkey and peas and then ladle into ramekins.

  3. Preheat oven to 350˚F. On a floured surface roll out the puff pastry and cut circles to drape over the sides of the ramekins. Using a sharp knife slice small vents into the centre of the pastry and seal the edges removing any excess pastry. Place ramekins on a baking tray and bake for 35 minutes or until pastry is puffed and golden brown. Let cool slightly before serving.

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