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Add a photoHis and Her Turkey Pot Pies with its golden crumbly crust and scrumptious filling are the perfect Date Night turkey leftover meal.
Ингредиенты
- 2½ cups chicken stock, heated, preferably homemade
- 1 chicken bouillon cube
- 6 tablespoons unsalted butter
- 1 cup yellow onions, chopped
- 2 ribs of finely chopped celery
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ⅛ cup heavy cream
- 1½ cups shredded cooked turkey or chicken
- 1 cup medium-diced carrots, blanched for 2 minutes
- ½ (10-ounce) package frozen peas (1 cup), thawed
- ¾ cup frozen small whole onions, thawed
- ¼ cup minced fresh parsley leaves
- 1 prepared frozen pie crust, thawed per package directions (I used Trader Joe's)
- 1 egg
- 1 teaspoon water
- Additional sea salt for top
Инструкции
- In a small saucepan, heat the chicken stock on medium-low heat and dissolve the bouillon cube in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions and celery over medium-low heat for 10 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoons salt, ¼ teaspoon pepper, garlic powder and heavy cream. Add the cubed turkey, carrots, peas, onions and parsley. Mix well.
- Preheat the oven to 350 degrees F. Divide the filling equally between two 5” diameter ovenproof ramekins. Divide the dough into half and roll each piece into an 8-inch circle. Crack the egg into a small bowl and mix with 1 teaspoon water. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 936g | |
| Recipe makes 2 servings | |
| Calories 1117 | |
| Calories from Fat 598 | 54% |
| Total Fat 67.51g | 84% |
| Saturated Fat 32.03g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 271mg | 90% |
| Sodium 2560mg | 107% |
| Potassium 1329mg | 38% |
| Total Carbs 76.91g | 21% |
| Dietary Fiber 8.4g | 28% |
| Sugars 15.05g | 10% |
| Protein 50.01g | 80% |
