EATING
“Cutie Pies”
Past Thanksgiving and Christmas, rarely do people consider preparing turkey, stuck on the image of a giant roast turkey filled with stuffing and served with endless sides. This recipe will hopefully get you to see it in a different light. This is a fun take on the traditional chicken pot pie and flips it. Filled with tender turkey, veggies, and topped with a flaky puff pastry crust, this dish presents nicely and is super tasty. As always, it's easy to prepare and will please the whole family.
Ingredients
- 1 cup roasted left-over turkey, cubed
- 1 medium yellow onion, diced
- 2 large carrots, peeled, sliced and diced
- 2 cloves minced garlic
- 1 stalk celery
- Olive oil
- 1 cup chicken stock
- 2 tablespoons corn starch
- ½ cup frozen corn kernels
- Salt and pepper to taste
- 1 sheet puff pastry, cut into 4-inch squares
- Four 4½-5 inch ramekins or baking cups
Technique
Coat the bottom of a large heated sauté pan with about 2 tablespoons olive oil. Add onions and sauté until caramelized. Add carrots and celery and cook until just tender. Add garlic and sauté for 1 minute. Add corn and turkey; stir. Blend corn starch into chicken stock and mix until well-blended. Cook until thickened.
Spoon into ramekins or baking cups, dividing evenly between the four. Top each with a square of puff pastry. Bake in a preheated 350-degree oven until bubbly and the puff pastry is a nice brown.
Yumi!
