28 March 2012

Romantic Turkey Pies

Who doesn't love comfort food, especially for a romantic dinner for two.   Comfort food is always romantic it just doesn't usually look it.  The best way to dress up most dishes is to make them mini.  This makes your presentation cute and sweet as well as addictively delicious.  

Romantic Turkey Pies

This dish will make your home smell amazing.   I followed a recipe I found on the Pillsbury site. I added a few more ingredients that I thought would make it just a little bit yummier.  This dish is easy as pie!

2 boxes pillsbury refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
1/2 cup finely diced red bell pepper
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon parsley flakes
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded or cubed cooked turkey
2 cups frozen mixed veggies ( I like the organic mix of carrots, green beens, and corn)
1 cup cooked and diced potatoes 

egg white wash (2-3 egg whites beaten well)

Heat oven to 425. Make pie crusts as directed on box for Two-Crust Pie.

In 2 quart saucepan, melt butter over medium heat. Add onion and bell pepper, cook for 2 minutes, stirring frequently, until tender. Add a bit of milk and whisk in flour and spices a little at a time until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey, mixed vegetables, and potatoes. Remove from heat. 

Use one pie crust to cover bottom and sides of ramekins.  Cut extra crust keeping a 1/2 inch of crust around top of ramekin.     Spoon pot pie mixture into ramekins.  With other sheet of pie crust use it to make the lattice top on pies.  Cut 1/2 inch wide strips with a knife or pastry wheel.  Lay 4-5 strips vertically on top of your pie.   Fold every other strip back and lay a horizontal strip right under the part folded back.   Unfold the vertical strip so that it lays on top of the horizontal strip.  Continue repeating this step, each time folding back pieces that you didn't fold before until your pie is completed.  Now gently press the crust strips into the bottom crust and finish the edges anyway you like.   I like to fold the strips into the edges so that the edge looks nice and soft and then flute the edges all the way around.   

Brush tops of crust with egg wash (this will make your crust shiny and pretty). 

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. 

Optional topping:  Instead of topping with pie crust top with cooked stuffing, this isn't quite as pretty but tastes amazing!

Adapted from Classic Turkey Pot Pies by Pillsbury

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