I look for ways to make my post-holiday dinner life easier, and one of those hasty tasty meals is individual turkey pot pies. These are great make-ahead dishes made easier by using a can of crescent rolls dough. It’s also a great use-up of leftover side dishes. Use whatever vegetables you have. Here is how I made mine:
Individual Turkey Pot Pies
(makes 4-6, depending on the size of your oven proof dishes. I used Corningware)
- 3 cups cubed cooked turkey
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup beans
- 1 cup whole kernel corn
- 1 cup mushrooms
- 1 cup green beans
- 1½ cups leftover gravy (or use cream of chicken soup)
- 1 can refrigerated crescent rolls or similar prepared dough product
- Nonstick cooking spray
- Preheat oven to 375°F.
- In a large skillet, saute the carrots, celery, and onion. Cook for ten minutes.
- Meanwhile, prep individual baking dishes with cooking spray, and roll out the crescent roll dough. Cut portions of dough to fit the tops of each dish. (Note: Dough shouldn’t completely cover the dish unless you cut several vent holes)
- To the skillet, add garlic and stir. Then stir in the turkey and all other vegetables. Cover and simmer until all vegetables are tender but don’t overcook.
- Stir the gravy into the skillet mixture. Add water if mixture is too tight or stiff. Cover and remove skillet from heat.
- Spoon pie filling in equal portions into each baking dish. Top with the dough.
- Place all baking dishes on a baking sheet and place on the center rack of the oven. Time for 40 minutes.
- Check pot pies. If dough is browned, remove the baking sheet carefully from the oven and allow the pot pies to cool for ten minutes.
- Serve on a plate to protect your dining table and to allow guests to add sides such as leftover cranberry sauce or dressing. Enjoy!