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
- 1/4 cup Flour
- 1 1/4 cup Half and Half
- 2 1/2 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.