For Easter, my father-in-law cooked up a storm and he sent us home with a ton of leftovers. I knew that I wanted to turn some of the leftover turkey and potatoes into mini pot pies. I mean, almost anything gets exponentially cuter once you shrink it down, right? Food is no different! So I picked up some puff pastry from the store and thawed it out to make these beauties. They’re more like savory tarts than pot pies, since there’s no top layer of pastry. But the great part about that is that they cool off faster than a typical pot pie, which is good for those of us who are a little impatient when it comes to letting our food cool before we
devour dig in to it.
Let me tell you… These. Are. Wonderful. Bite-sized comfort food may just be my new favorite thing. Not only is this a great way to use up leftover turkey but it would also be great with rotisserie chicken. It would even be great with just veggies (substituting vegetable broth if you want to keep it vegetarian). That actually reminds me… I meant to put some frozen peas in here. Dang! But these were so good that I didn’t even miss them! I had a little bit of leftover filling, which I stirred into some pasta for my toddler and he absolutely loved it! Dino and I each ate 3 for dinner, which was the perfect amount. And we still have some leftover for lunches during the weekend. Yessss!
Mini Turkey Pot Pies with Puff Pastry
1 tablespoon extra-virgin olive oil
1 package puff pastry (2 sheets), thawed
1 shallot, diced
2 carrots, trimmed, scrubbed, and diced
2 stalks celery, diced
1 clove garlic, minced
4 ounces baby bella mushrooms, diced
2-4 sprigs fresh thyme, leaves removed and finely chopped
1-2 sprigs fresh rosemary, leaves removed and finely chopped
kosher salt & freshly ground black pepper, to taste
2 tablespoons flour
1 tablespoon butter
2 cups chicken stock
2 cups leftover roast turkey or chicken, diced
1 cup leftover cooked potatoes, diced
Preheat oven to 350°F.
Heat oil in a large, nonstick pan over moderate heat. Sauté the shallot, carrots, celery, garlic and mushrooms, seasoned with salt and pepper, until soft. Add herbs, flour and butter and let cook, stirring occasionally, until the butter has melted and the flour has cooked a little bit (about 2 minutes). Add stock and let it cook for a few minutes to thicken, stirring occasionally. Stir in meat and potatoes, season again with salt and pepper, and remove from heat.
Cut each sheet of puff pastry into 6 equal rectangles (this will give you 12 total). Press each piece of pastry into one cup of a muffin tin, making sure to flatten the bottom and leave the edges hanging out. Portion the pot pie filling into each of the prepared muffin cups. I found that using an ice cream scoop gave me perfect portions for each cup. Bake until the pastry has puffed and the edges are golden, around 20 minutes.
Big Flavors Rating: 5 Stars