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This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies. Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold! The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change! Easy as!
This evening I made the pie and we had roast potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy! Yummo!
It is also absolutely really yummy on a summer day with a fresh green salad!
This evening I made the pie and we had roast potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy! Yummo!
It is also absolutely really yummy on a summer day with a fresh green salad!
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Signing UpStep 1Ingredients
2 sheets of thawed puff pastry (I use Pepperidge Farm)
Filling
1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots
Sauce
2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste
Makes six Texas muffin sized pies or one 9 inch pie
** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork.
Filling
1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots
Sauce
2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste
Makes six Texas muffin sized pies or one 9 inch pie
** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork.
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They are really tasty cold, and I would be hesitant about reheating them but if you make them hot enough and then let them cool a bit, I think that would be fine!