Description
Succulent chunks of turkey and a medley of colorful vegetables in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a perfect comfort food.
Ingredients
- 3 pie crusts (store-bought or homemade)
- 1 can (284ml) cream of chicken condensed soup
- 1 cup milk
- 2 cups cooked turkey
- 2 cups frozen mixed vegetables (thawed)
Instructions
- Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
- Roll out your pie crusts to 12″ in diameter. Cut two 6″ and two 4″ circles from each pie crust (I used a 6″ tupperware lid and 4″ cookie cutter to make my circles). Fit the larger circles into the muffin cups.
- In a large mixing bowl, whisk the condensed soup and milk together. Mix in the turkey and vegetables. Divide the mixture amongst the six muffin cups.
- Place the smaller pie crusts on top. Press and seal the edges together using a fork or your finger. Cut a few slits for ventilation.
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Store any leftovers in the fridge for up to 3 days.