Mini Southwest Chipotle Turkey Pot Pies with LeCreuset & OXO Giveaway!
These mini Southwest Chipotle Turkey Pot Pies are the perfect post-Thanksgiving dish. Repurpose your Thanksgiving veggies and turkey into these warm, easy and individual pot pies full of turkey and spicy veggies. Test out your roast turkey and carving skills on this soon to be classic!
There ain’t nothing like thinking you set your alarm for work the next day and realizing 45 minutes after your alarm is supposed to go off and sitting BOLT upright in bed to the sound of rush hour traffic starting right outside your window to make you realize that, nope, you in fact did not. And somehow I still managed to make it out the door on time! Boo-yah!!
I think watching the entire Mission Impossible movie series is starting to have an effect on my daily lift – I was a ninja this morning! Sure I didn’t take the time to wash or dry my hair, but I work in a construction trailer – ain’t no one there I’m trying to impress with my good looks. I rely on the excessive number of pies I’ve been bringing into the office to take care of that.
And it’s been working! But this is one pie the guys didn’t get their mitts on. Because I ate them.
The beauty of working with all men is that they will eat just about anything I bring in. Well, all but one. But he’s another story. Doesn’t like dessert? I just can’t comprehend those words. It short circuits my brain just thinking about it!
Like a pack of hyenas these men are. If men hovering over a pan of brownies or scrambling for the last slice of pie is a form of flattery – then I am flattered. The flattery even got taken up a notch when one of the guys asked me to make the pies at his daughter’s wedding next summer! Yeah – she wants PIE! I think I’ll like this bride a lot!
So, I am going to need your help putting together a list!! – What are your favorite pies? My list is already at 25 pies, but it’s a wedding and has to be something truly special. Oh and don’t worry, I’ve already added all of the PIE WEEK pies to the list for the bride. There are some really inventive pies out there!
Have you seen the rest of the pies? Be sure to check them out and get your entries in to the giveaways going on now, too!
Lattice-topped Cranberry Blueberry Pie– The Baker Chick
Amish Peanut Butter Pie– Nutmeg Nanny
Whole Wheat Blueberry Hand Pies– Chocolate and Carrots
Chocolate Cream Pie with Meringue Crust (gluten free)- Dessert for Two
Bourbon Maple Pumpkin Pie– Eats Well with Others
Apple Pear Butter Pie with Gingersnap Crust– Bake or Break
Frosted Slab Apple Pie– Tracey’s Culinary Adventures
Dulce de Leche Apple Hand Pies– Dinners Dishes and Desserts
Biscoff Ice Cream Pie– Carla’s Confections
Apple Pie with Apple Pie Moonshine– Foodie with FamilyPrint
These mini Southwest Chipotle Turkey Pot Pies are the perfect post-Thanksgiving dish. Repurpose your Thanksgiving veggies and turkey into these warm, easy and individual pot pies full of turkey and spicy veggies.
- 1–2 Pre-Made Store bought Pie Crusts
- 4 Tbsp Butter
- ¼ cup Flour
- 1 ¼ cup Half and Half
- 2 ½ cups Southwest Frozen Vegetable Mix (corn, black beans, bell peppers and onions)
- 2 cups Shredded or Cubed Cooked Turkey or Chicken
- 1 Tbsp Chipotle Tabasco Sauce
- Salt and Pepper to Taste
- 1 clove Garlic, minced
- Non-stick cooking spray
- Preheat oven to 350 degrees.
- Roll out pre-made pie crust into a 14″ inch disk on a floured surface. Using a round cookie cutter, cut out four round circles to fit into the bottom of your baking dishes.
- Spray non-stick spray into the bottom of each baking dish and place dough into the bottom of each dish. Poke dough disks with a fork once or twice to vent.
- Place into oven for 12 minutes or until golden brown. Remove and set aside.
- In a large skillet, melt butter over medium high heat. Whisk in flour until a roux begins to form. Continue to whisk until the mixture turns golden brown.
- Whisk in half and half until a smooth gravy forms. Bring to a simmer to allow it to thicken.
- Add in Chipotle Tabasco, salt and pepper to taste and clove of garlic. Add in frozen Southwest Vegetable mix and leftover turkey or chicken.
- Bring the mixture to a simmer and continue to stir until mixture is hot.
- Ladle into the baking dishes.
- Top with small cut outs of leaves or decorations to the top of the pot pies, or cut additional disks to top pot pies. An additional pie crust may be needed if you do small leaves and require additional dough. It’s best to have two on hand just in case.
- Spray top of pot pie with non-stick spray. Place the baking dishes onto a cookie sheet, and bake pot pies until the tops are golden brown – about 25 minutes.
- Remove from oven and let sit for 5-10 minutes to cool slightly. Devour.