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Preheat oven to 350˚F.
Cook the pot pie base: Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.
Make the gravy: Add flour to the filling and stir until the mixture is smooth. Cook for a minute or two to cook out the flour taste. Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the 1/4 cup.
Add peas and thyme: When gravy is done, add peas and fresh thyme and remove from heat.
Fill the ramekins: Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)
Cover with pie crust and brush with egg wash: Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.
Bake the pot pies: Bake the turkey pot pies at 350˚F for 20-25 minutes, or until the crust is golden brown around the edges and in the center. Let the pot pies cool for a few minutes before serving.Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.