Turkey Pot Pie Hand Pies
By Stephanie Engoy, @thisisavocado_
Turkey Pot Pie Hand Pies
By Stephanie Engoy, @thisisavocado_
Yield/Serves:
6
- 1 tbsp butter
- ¼ cup diced onion
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- 3/4 cup turkey or chicken broth
- ¼ cup heavy cream
- 1 cup cooked turkey, shredded or chopped
- ½ cup frozen mixed vegetables (peas, carrots, corn)
- ½ tsp dried thyme (or fresh thyme leaves)
- Salt and pepper, to taste
- 2 sheets puff pastry, thawed (store-bought)
- Water, for sealing the edges
- 1 egg, beaten for egg wash
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt the butter. Add onion and garlic, sautéing for 3–4 minutes until softened. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the broth, then the cream, stirring until thickened and smooth, about 3–5 minutes.
- Add the turkey, mixed vegetables, salt, pepper, and thyme. Stir to coat and cook for another 2–3 minutes. Remove from heat and let the filling cool slightly.
- Roll out the puff pastry sheets on a lightly floured surface. Using your hand pie mold, cut out the bases and tops for each pie (you’ll need 12 circles total for 6 pies).
- Spoon a generous amount of turkey filling into the center of each base. Brush the edges with a bit of water, then place the top pastry piece over it. Press and seal using the mold or a fork to crimp the edges.
- Transfer the pies to the prepared baking sheet. Using a sharp knife, cut small slits in the top of each pie to allow steam to escape. Brush the tops with the egg wash for a golden finish.
- Bake for 18-22 minutes, or until puffed and deep golden brown. Let cool for a few minutes before serving.
For extra flavor, add a few spoonfuls of leftover gravy to your filling.
These freeze beautifully - just assemble, freeze on a tray, then bake from frozen (adding ~5 extra minutes).