Ramekin Turkey Pot Pies

Serving 4 people

45 min


  • carrots 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
  • celery 1/2 cup chopped celery
  • chicken broth 2 cups Chicken Stock or canned chicken broth
  • flour 6 tablespoons bleached all-purpose flour
  • fresh parsley leaves 2 tablespoons finely chopped fresh parsley leaves
  • half & half 1 cup half-and-half (or soy creamer)
  • peas 1 cup sweet young peas, fresh or frozen (defrost if frozen)
  • pie crusts 2 pre-made pie crusts, room temperature
  • red potatoes 1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
  • salt and pepper Salt and freshly ground black pepper to taste
  • sweet potatoes 1 cup leftover sweet potatoes (if you have them)
  • turkey 2 cups shredded cooked turkey, white and dark meat
  • unsalted butter 6 tablespoons (3/4 stick) unsalted butter
  • yellow onions 1 cup chopped yellow onions
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How to make it

  1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan or prepare 6 ramekins (no need to grease these).
  2. Heat the butter in a large saute pan over medium-high heat.
  3. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.Line the baking pan with one of the rolled-out pie crusts (if using).
  4. Pour the filling into the prepared pan or divide equally into ramekins.
  5. Place the second crust or a precut circle of dough on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet.
  6. Bake until the crust is golden brown and crusty, 25 to 30 minutes (15-20 minutes if using ramekins).
  7. Let cool for 5 minutes before slicing to serve.