Turkey Pot Pie For 2
"This makes two single servings of comforting and incredibly delectable pot pies, and who doesn’t love chunks of turkey or chicken in a rich hearty sauce with vegies. Because I had leftover pie pastry I made a bottom crust also, you could do that. Adapted from Ina Garten Chicken Pot Pie Recipe Turkey"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (541.8 g)
- Calories 1288.7
- Total Fat - 78 g
- Saturated Fat - 36.3 g
- Cholesterol - 421.5 mg
- Sodium - 4477.1 mg
- Total Carbohydrate - 91.6 g
- Dietary Fiber - 7.7 g
- Sugars - 10.8 g
- Protein - 56.9 g
- Calcium - 137 mg
- Iron - 7.6 mg
- Vitamin C - 48.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a small saucepan, heat the chicken stock on medium-low heat and dissolve the bouillon cube in the stock.
Step 2
In a large pot or Dutch oven, melt the butter and sauté the onions and celery with thyme over medium-low heat for 6-8 minutes or until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoons salt, 1/4 teaspoon pepper, garlic powder and heavy cream. Add the cubed turkey, carrots, peas, onions and parsley. Mix well. Season with more salt and pepper if needed.
Step 3
Preheat the oven to 350 degrees F. Divide the filling equally between two 5” diameter ovenproof ramekins.
Step 4
Crack the egg into a small bowl and mix with 1 teaspoon water. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling hot.
Tips
- Two 5” diameter ovenproof ramekins
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