thepioneerwoman
Thanksgiving Leftover Pot Pies
Turn leftover turkey and veggies into mini pot pies—they take just 30 minutes to make!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400˚. Line a baking sheet with parchment paper. Unfold the puff pastry onto a floured surface and roll out to a 12-by-10-inch rectangle. Using a 4½-inch round cutter, cut out 6 circles.
2
Whisk the egg with 1 teaspoon water in a small bowl. Arrange the pastry circles on the baking sheet and prick all over with a fork. Brush with the egg wash and sprinkle with salt and pepper. Bake until golden brown, about ⏱️ 15 minutes.
large egg1
3
Meanwhile, melt the butter in a large deep skillet over medium heat. Add the celery and carrots and season with saltand pepper. Add the broth and simmer until the vegetables are just tender, about ⏱️ 7 minutes.
carrots, finely chopped2
4
Add the gravy and half-and-half to the skillet and whisk until smooth. Stir in the turkey, green beans and peas and bring to a simmer. Cook until heated through, about ⏱️ 4 minutes. Stir in the parsley and lemon juice and season with salt and pepper. Spoon the mixture into six 10-ounce ramekins and top each with a pastry crust.
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