Posted on November 29, 2016
Oh the joy of leftovers, especially if it is turkey.
This recipe has been one of my favorites for a while now.
Through the year I make with chicken, although after Thanksgiving I of course make it with Turkey.
The recipe is for a large pot pie. Although since I like more crust, and our family likes different vegetables I choose to make mini pot pies in a muffin tin for large muffins.
Cut the crust to fit on the bottom and up the sides of the muffin tins, fill up with the filling, just a little over the top. Then I top it with a small piece of crust just large enough to cover the top. I mash it a little on the sides, although don’t make a fully attached seam like I would a pie. It can be done, but I always end up making the bottom to small to make a good edge. Poke a hole in the middle of the top and bake at 350 degrees instead of 400 degrees. Enjoy!
This would also be good as just a vegetable pie, using cream of mushroom soup, more mushrooms, some onions, peppers, whatever you have on had kind of a pie. And, these also freeze well.
Recipe Here: Ultimate Chicken Pot Pie