Turkey Pot Pie or Mini Pot Pies

From http://americanfood.about.com/ Prep Time: 40 minutes Cook Time: 45 minutes Total Time: 85 minutes Yield: Serves 6 INGREDIENTS 2 tablespoons butter 6 tablespoons all-purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds) 1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained 1 tablespoon chopped fresh tarragon or parsley 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled 1/8 teaspoon ground red pepper (cayenne) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 sheet frozen puff pastry, thawed (9 to 14 ounces) 1 egg, lightly beaten PREPARATION 1. Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes. 2. Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly. 3. If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg. 4. Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving. Recipe Notes • You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container. or Easy Mini Chicken Pot Pies Recipe by Adelenne Lee Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 12 Easy Mini Chicken Pot Pies Ingredients The Pastry: 12 oz / 340 g Shortcrust pastry See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies. The Filling: 1 1/2 cups chopped cooked chicken or turkey meat 1/2 can condense cream of chicken soup 1 cup mixed vegetables ( I used carrots, corn kernels and peas) 1 beaten egg (for the egg wash at the end) Instructions First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling. Then prepare the filling as follows: Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray. Roll out one ball of pastry and cut rounds to fit the muffin tray. Fill the pastry cases with the chicken mixture. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc. Slightly overlap the flowers to cover the top of the filling and top with a flower. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins. Cool completely before removing the pies from the tin. Schema/Recipe SEO Data Markup by Yummly Rich Recipes