Mini Turkey Pot Pies
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Ingredients
  • 1 refrigerated piecrust
  • 1 cup leftover gravy
  • 1 cup assorted leftover vegetables
  • 1 cup leftover turkey, finely chopped
  • 1 cup leftover dressing
Instructions
  1. Preheat oven to 375 degrees.
  2. Unroll piecrust and place on floured board; roll gently. Cut an 8-inch circle from parchment paper and use it as a guide to cut two circles from pie dough. Fit 1 piecrust round in bottom and up sides a 6” skillet. Repeat process with second piecrust in another 6” skillet.
  3. To prepare filling, remove leftover gravy from refrigerator. Place gravy in saucepan over low heat, until gravy is heated through. To get gravy to a thick pudding consistency, it may be necessary to prepare a slurry by using ¼ cup water plus ¼ cup flour whisked together until no lumps remain. Add the slurry slowly to gravy mixture whisking constantly until gravy is desired thickness (you will likely not need all the slurry so pour slowly and only use what you need to achieve pudding consistency).
  4. To gravy mixture, add any leftover vegetables such as green beans, carrots or green peas; set aside.
  5. To prepare topping, take leftover dressing, crumble and place on baking sheet. Place in oven for 10 minutes; tossing with spatula to allow dressing to dry and crumble. Remove from oven and set aside.
  6. To assemble, place 1 cup of filling on top of pie dough in each skillet. Top with about ½ cup of dressing crumbs.
  7. Bake in preheated oven for 45 -50 minutes on center rack until crust is brown and filling is bubbly. Remove from oven and let stand for about 15 minutes before serving.
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Yield: 2 Mini Pot Pies; 4 Servings

Exchanges: 3 Fat, 2 Carbohydrate, 3 Protein