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  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies
  • Individual Turkey Pot Pies

Individual Turkey Pot Pies

Food | October 03, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 50 Minutes
  • 8 pies
  • Difficult
  • Moderate

Roast turkey leftovers get a makeover and the end result – gorgeous, INDIVIDUAL TURKEY POT PIES!

This recipe was posted two years ago, long before we started creating videos for the website. We then thought it was high time we shot a video with the hope it would inspire you to give the recipe a go. Then we realized we had a golden opportunity to make this story even better.

You’ll notice we’ve added a new essential ingredient, DIJON MUSTARD, plus we changed up the presentation. Sure, you can make the recipe as we first suggested in a glass casserole dish, but why? Especially since we take the look to a whole new level of ‘wow’! Imagine eight individual turkey pot pies complete with woven trellis crusts. Instructions are now updated below.

Before you begin, head HERE for our never-fail pie dough recipe. If starting from scratch, consider heightening the flavour profile by adding ½ cup of grated cheddar cheese and 2 tablespoons of chopped sage into the dry ingredients right before you add the liquid. Plain or fancy, this pie dough recipe is perfect for these pies.

The following tips will ensure your complete success when you make this at home or at the cottage.

1) LEFTOVERS – This recipe presents the perfect way to use the dark and white meat left over from turkey dinner. If you need a really good roast turkey recipe, go HERE!

2) THAT TRELLIS CRUST – The trellis pastry domes that float over these pies are truly beautiful. If the thought of making them makes you nervous, don’t be. Instead, make a pledge to go slow remembering that learning a new skill takes time. I have a funny feeling you’ll be a pro in no time.

3) VEGETABLES – Feel free to assemble your favourite vegetables for inclusion in your pot pie. Parboiled asparagus, parsnips, potato and even sweet potatoes will add layers of flavour to your delicious creation. Using wild mushrooms like oyster, shiitake or shimeji also adds an unexpected flavour profile.

4) SERVICE TIPS – I often present this meal with a SIMPLE SALAD or CREAMY COLESLAW but don’t forget to offer the ultimate condiment – CRANBERRY COMPOTE. You can also end the meal with yet another showstopping beauty like our SPICED PARSNIP CAKE.

Lastly, expect some serious magic to happen whenever you make this recipe – they’ll disappear right before your very eyes!

It’s one of my most requested recipes, so what are you waiting for? Make INDIVIDUAL TURKEY POT PIES today!

Ingredients & Amounts

  • 1 disc of savoury pie dough
  • 6 cups cooked turkey, chopped roughly into ½-inch cubes
  • 6 slices bacon, chopped into ¼-inch strips
  • 2 cups white onions, chopped
  • ½ cup celery, finely chopped
  • 1 cup wild mushrooms, cleaned and sliced
  • 6 tablespoons butter, unsalted
  • ¾ cup all-purpose flour
  • 4 cups poultry stock, preferably homemade
  • 1 heaping tablespoon of Dijon mustard
  • ¼ cup heavy cream
  • 1 cup carrots, peeled and sliced
  • 1 cup rutabaga, peeled and sliced
  • 2 cups fresh or frozen peas
  • ½ cup fresh parsley, finely chopped
  • salt and pepper to taste
  • For the egg wash:
  • 1 egg, lightly beaten
  • 1 tablespoon of water

Instructions

  1. Prepare pie dough recipe. Refrigerate dough for at least one hour before use.
  2. Bring poultry stock to a boil in a small saucepan, then reduce to a simmer.
  3. Parboil carrots and rutabaga. Drain and transfer to a bowl ½ full of ice water to cool. Strain, cut and reserve.
  4. Heat a large skillet on medium-high heat. Add bacon and cook until fat renders and bacon is slightly crisp. Transfer bacon into paper-lined bowl.
  5. Add onions to skillet and sauté over medium heat for 10 minutes, until translucent.
  6. Add celery and mushrooms and sauté for an additional 5 minutes. Reduce heat to low, add butter and melt into cooked vegetables.
  7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the hot poultry stock to skillet and simmer over low heat until sauce thickens.
  8. Once sauce has thickened, stir in Dijon mustard followed by heavy cream. Remove skillet from heat.
  9. In a large stainless bowl, add the cubed turkey, vegetables and chopped parsley. Pour the sauce into the bowl and stir gently. Taste and then, adjust salt and pepper accordingly.
  10. Preheat oven to 350°F.
  11. FOR INDIVIDUAL POT PIES:
  12. Transfer filling into 8 individual 5" tart or ramekin dishes. Any excess filling can be enjoyed as a hot sandwich filling and should be stored in airtight containers for up to three days.
  13. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a rectangular shape. Using a ravioli cutter (fluted pastry wheel), cut long strips, about 1/8" wide.
  14. Lay a strip across the centre of the pie. Lay a second strip on top of the first at a 90° angle. Take a third strip and lay it the same direction as the first, weaving it under second strip and over the first. Continue weaving remaining strips to complete lattice effect. Repeat until all of the pies are covered in the same manner.
  15. Whisk egg and water together to create an egg wash and brush top of pastry with it. Place pies onto a baking sheet and bake in oven for 20 minutes, or until pies are bubbling and crusts are golden brown.
  16. Remove from oven and allow to cool for 5 minutes before serving.
  17. FOR ONE LARGE PIE:
  18. Transfer filling into a buttered, 11” x 13” glass casserole dish.
  19. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a rectangular shape measuring 13” x 15”.
  20. Roll rectangular shaped dough back up onto rolling pin and then gently unroll it over the casserole dish. Trim off excess dough and gently crimp the dough in an attractive fashion over the edge of the dish.
  21. Take a small pairing knife and cut 6 or 8 evenly spaced vents into the dough. Brush with egg wash. Place casserole onto a baking sheet and bake in oven for one hour, or until pie is bubbling and crust is a golden brown.
  22. Remove from oven and allow to cool for 15 minutes before serving.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! In writing this post I listened to Turkey in the Straw – Squeek Steele. I hope you enjoy this wonderful rendition of Turkey In The Straw – it’s a classic and you can download this album from iTunes.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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