Individual Turkey Pot Pies

You could easily make these with frozen veg, but I had the mirepoix ingredients on hand from cooking for Thanksgiving dinner, so it made sense to use fresh ingredients. I find the veg stays a little toothier with fresh, and imparts more hearty flavor and texture.

INGREDIENTS

1 large carrot, small dice (about 1/2 cup)
1 stalk celery, small dice (about 1/2 cup)
1/2 onion, small dice onion (about 1/2 cup)
2 cloves garlic, minced or pressed
3 Tbsp flour
1/4 cup white wine (sauv blanc)
3/4-1 cup heavy cream
1/2 cup frozen peas
1 1/2 cups-2 cups cubed cooked turkey meat
1 Tbsp fresh thyme
1 Tbsp fresh flat leaf parsley
Salt and pepper to taste
2 packages store bought pie crust (3 of the 4 rounds of Pillsbury pie crust)


DIRECTIONS

1. Heat oil in a pan; cook carrot, celery, and onion until softened a bit. Add garlic and cook until fragrant.
2. Sprinkle in flour, toss to coat veg, then stream in white wine and reduce down until absorbed and alcohol smell has cooked off. 
3. Add cream and reduce until bubbly and thick. Start with 3/4 then add more if you feel it can absorb more without being too soupy. You want it to be thick and saucy.
4. Fold in herbs, peas and turkey, turning off heat and letting flavors blend. Salt and pepper to taste, then let cool and hold until ready to fill shells.
5. Roll out rounds a bit thinner. Note you will only need 3 crusts out of the four that come in two packages, so save the 4th for another time. Cut six each of round 4” tops and 6” bottom shells.
6. Spray a jumbo muffin tin with oil. Press larger circles into the bottom, fill with filling (should be to the top, or at least 3/4 up), then top with the smaller round and press edges together. Cut a slit in the top. Brush with some cream or butter if you wish.
7. Place muffin tin on a baking sheet to protect from potential overflow. Bake at 375 for 30 minutes or until tops are lightly brown.
8. Remove from oven and let rest for about 10 minutes to allow crust to set. Remove pies to a wide bowl, serve with a side of leftover stuffing, mashed potatoes, or salad.

You can make these and then freeze them for reheating later.