Mini Turkey Pot Pies

Succulent chunks of turkey and a medley of colorful veggies in a creamy white sauce, all wrapped up in a flaky pastry crust, make these individual turkey pot pies a great comfort food. All you need is the five substances under and a jumbo muffin pan to make this recipe.

You start by way of cutting out six 4″ and 6″ circles from your pie crust. I used a huge 6″ tupperware lid and a 4″ cookie cutter to make my circles. I cut one 6″ circle first, then used the excess trimmed pieces to make the relaxation of my circles. You need to be able to get  massive and  small circles out of each pie crust. you could see below it’s a bit of a puzzle.

Fit the huge circles into your jumbo muffin pan cups. then you definately blend the rest of the components collectively and divide the filling among the six muffin cups.

INGREDIENTS:

• 3 pie crusts (homemade or store-bought)
• 1 can (284ml) cream of chicken condensed soup
• 1 cup milk
• 2 cups cooked turkey
• 2 cups frozen mixed vegetables (thawed)

INSTRUCTIONS:

1. Preheat oven to 375F. Spray the wells and rims of a jumbo 6-cup muffin pan with non-stick cooking spray.
2. Cut six four″ and 6 6″ circles from your pie crusts. healthy the bigger circles into the muffin cups.
3. Blend the relaxation of the ingredients collectively and divide the filling amongst the 6 cups.
4. Area the 4″ pie crust on pinnacle and press to seal the edges collectively. reduce a few slits for ventilation.
5. Bake for half-hour or until the crust is golden brown and the filling is effervescent.

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