Turkey pot pies are amazing. I use this recipe but use my own crust with a giant muffin cup tin. First I butter the tin a little then roll out the dough 1/8" thick and twice the dia of the top of the tin. Place the crust in tin and press firmly in to corners. Usually throw it in the freezer for about 20 mins at this point. After I cook the mixture I add frozen peas and carrots before placing in the cups. Then I top with more crust and brush with egg. Sometimes I will freeze the whole tin with pot pies in it, then next day pop them out and vacuum seal to be used later. If you do this make sure you cook for 1.25-2 hours until 165 and cover the crust with aluminum foil until about the last 20 mins.
1 medium butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch cubes
1 tablespoon olive oil $
3 tablespoons butter, divided and melted
Sea salt, to taste
Freshly ground pepper, to taste
2 shallots, minced
8 ounces fresh mushrooms, thinly sliced
1/4 cup all-purpose flour $
2 cups chicken broth
4 cups shredded cooked turkey
1 tablespoon chopped fresh sage (or 1 teaspoon dried rubbed sage)
1/3 cup half-and-half
1 (17.3-ounce) package frozen puff pastry sheets, thawed
Egg wash (1 large egg beaten with 2 tablespoons milk) $
Garnish: Fresh sage
Preparation
1. Preheat oven to 400°. Toss squash with olive oil and 1 tablespoon melted butter; add sea salt and pepper. Spread evenly on a lightly greased foil-lined rimmed baking sheet. Bake at 400° for 30 minutes or until tender and golden brown, stirring once.
2. Add remaining 2 tablespoons melted butter to a large nonstick skillet, and cook shallot and mushrooms over medium heat, stirring frequently, about 10 to 12 minutes or until most of liquid is absorbed. Add flour, and cook, stirring frequently, about 3 to 4 minutes or until brown. Slowly whisk in broth, and bring to a low boil, stirring constantly.
3. Stir in turkey, sage, and additional sea salt and pepper. Cook 5 minutes or until thick and creamy. Remove from heat; let cool slightly. Stir in baked squash and half-and-half.
4. Roll puff pastry on a lightly floured surface, and cut 6 rounds slightly larger than the top of a 10-ounce custard cup. Fill 6 lightly greased cups with turkey mixture, and place pastry over dishes, allowing any excess to drape over the side. Brush with egg wash, and chill at least 1 hour.
5. Preheat oven to 350°. Cut several slits into top of pies, and place on baking sheets. Garnish, if desired, and brush with egg wash.
6. Bake at 350° for 20 to 25 minutes or until pastry has puffed and is golden brown.
). Lots of times I will add the kraut juice and some dill pickle juice to the gravy...just a little bit to change the gravy flavor.
