#Good Cook Thanksgiving Leftovers: Mini Turkey Pot Pie Recipes

Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.

Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe

Serves 4.

2 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, finely chopped

2 cups turkey, cubed

1 (10 3/4 oz) can Golden Mushroom soup

1 cups frozen mixed veggies

1 tbsp milk

2 refrigerated pie crusts

1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.

>

from http://www.goodcook.com/everydaycooking/good-cook-thanksgiving-leftovers-mini-turkey-pot-pie-recipes/

Dutch Apple Pie Recipe

December 5, 2013 by Gabriel Avila-Mooney in Local & Organic, Seasonal Food

Apples, Dutch Apple Pie, Pie, Recipes

I generally don’t make pies. I like crisps, cobblers, buckles, brown bettys, anything that allows me to avoid making dough and creating a monstrosity of a crust that just gets soggy anyway. But once in awhile I go for it, if the pay off is going to be worth the effort. And by no means will you ever catch me making two discs of dough to strip and weave into an artful covering for my bubbling filling.

But, this is one of those times. The good thing is with this recipe I can forgo the top and focus on the bottom layer (or just get one of Essential Baking’s pre-made pie crusts). I get the crisp crust, the delicious apple filling and the crumbly sweet topping that somehow makes it okay to eat for breakfast! Although total baking time is about 50 minutes, it’s worth every minute to let everything brown and get gooey.

Feel free to mix in some pears or persimmons to give it your own twist.

Ingredients

• You favorite pie crust or ready made pie crust


• 5 1/2 cups peeled and cored sliced cooking apples


• 1 Tbsp lemon juice


• 1/2 cup granulated sugar


• 1/4 cup brown sugar, packed


• 3 Tbsp flour


• 1/2 tsp ground cinnamon


• 1/4 tsp nutmeg


• 
  

  For topping:

  
  


• 3/4 cup flour


• 1/4 cup granulated sugar


• 1/4 cup brown sugar, packed


• 1/3 cup butter, room temperature

Instructions

1. Preheat oven to 375 degrees.


2. Fit pie crust into pie plate.


3. In a large bowl mix apples, lemon juice, both sugars, flour, cinnamon and nutmeg.


4. Pile into crust.


5. Prepare topping: In a medium bowl, with a pastry blended or a fork, mix flour, both sugars, and butter until coarsely crumbled.


6. Sprinkle evenly over apples.


7. Bake at 375 F for 50 minutes.


8. Let cool and serve!

Notes

12/09/13: The amount of sugar in the filling was adjusted down from the original recipe. It has been changed back to it's full amount, but can be adjusted by half for those that prefer a less sweet option without affecting the baking.

You may also have to cover the crust with foil to avoid over browning depending on the heat of your oven.

Google Recipe View Microformatting by ZipList Recipe Plugin

1.4

http://www.fullcircle.com/goodfoodlife/2013/12/05/dutch-apple-pie-recipe/

photo credit: gtrwndr87 via photopin cc

Sign Up to Receive Our Weekly Recipe Email

from http://www.fullcircle.com/goodfoodlife/2013/12/05/dutch-apple-pie-recipe/

Dutch Apple Pie Recipe

December 5, 2013 by Gabriel Avila-Mooney in Local & Organic, Seasonal Food

Apples, Dutch Apple Pie, Pie, Recipes

I generally don’t make pies. I like crisps, cobblers, buckles, brown bettys, anything that allows me to avoid making dough and creating a monstrosity of a crust that just gets soggy anyway. But once in awhile I go for it, if the pay off is going to be worth the effort. And by no means will you ever catch me making two discs of dough to strip and weave into an artful covering for my bubbling filling.

But, this is one of those times. The good thing is with this recipe I can forgo the top and focus on the bottom layer (or just get one of Essential Baking’s pre-made pie crusts). I get the crisp crust, the delicious apple filling and the crumbly sweet topping that somehow makes it okay to eat for breakfast! Although total baking time is about 50 minutes, it’s worth every minute to let everything brown and get gooey.

Feel free to mix in some pears or persimmons to give it your own twist.

Ingredients

• You favorite pie crust or ready made pie crust


• 5 1/2 cups peeled and cored sliced cooking apples


• 1 Tbsp lemon juice


• 1/2 cup granulated sugar


• 1/4 cup brown sugar, packed


• 3 Tbsp flour


• 1/2 tsp ground cinnamon


• 1/4 tsp nutmeg


• 
  

  For topping:

  
  


• 3/4 cup flour


• 1/4 cup granulated sugar


• 1/4 cup brown sugar, packed


• 1/3 cup butter, room temperature

Instructions

1. Preheat oven to 375 degrees.


2. Fit pie crust into pie plate.


3. In a large bowl mix apples, lemon juice, both sugars, flour, cinnamon and nutmeg.


4. Pile into crust.


5. Prepare topping: In a medium bowl, with a pastry blended or a fork, mix flour, both sugars, and butter until coarsely crumbled.


6. Sprinkle evenly over apples.


7. Bake at 375 F for 50 minutes.


8. Let cool and serve!

Notes

12/09/13: The amount of sugar in the filling was adjusted down from the original recipe. It has been changed back to it's full amount, but can be adjusted by half for those that prefer a less sweet option without affecting the baking.

You may also have to cover the crust with foil to avoid over browning depending on the heat of your oven.

Google Recipe View Microformatting by ZipList Recipe Plugin

1.4

http://www.fullcircle.com/goodfoodlife/2013/12/05/dutch-apple-pie-recipe/

photo credit: gtrwndr87 via photopin cc

Sign Up to Receive Our Weekly Recipe Email

from http://www.fullcircle.com/goodfoodlife/2013/12/05/dutch-apple-pie-recipe/

#Good Cook Thanksgiving Leftovers: Mini Turkey Pot Pie Recipes

Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.

Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe

Serves 4.

2 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, finely chopped

2 cups turkey, cubed

1 (10 3/4 oz) can Golden Mushroom soup

1 cups frozen mixed veggies

1 tbsp milk

2 refrigerated pie crusts

1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.

>

from http://www.goodcook.com/everydaycooking/good-cook-thanksgiving-leftovers-mini-turkey-pot-pie-recipes/