Monday, May 4, 2015

Mini Pot Pies

What is better than a pot pie? Mini pot pies! It's homemade comfort food made both portable and significantly cuter. The crust is made out of crescent rolls and the inside is a mixture of veggies, turkey, and melted cheddar. What's not to like?
 
 
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Here's a peek into the inside of these flaky, creamy goodies. Mini pot pies would be perfect for a party, on-the-go lunch, or any other time you want a personal pie treat.
 
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Mini Turkey Cheddar Crescent Roll Pot Pies
makes 4
1 package crescent rolls (with 8 crescents total)
1 tbsp butter
1 tbsp all-purpose flour
¼ cup milk
½ cup shredded cheddar cheese
4 ounces cooked turkey, chopped
6 tbsp mixed veggies (canned or frozen)
2 green onions, sliced
 
Preheat your oven to 350 degrees. Roll half of the crescent rolls into disks and press them into the mini pie pans. Bake for 5 minutes. Once you remove the pans from the oven, push down the crust if it has puffed up to allow space for all of the filling. Meanwhile, heat the butter in a small pan over medium heat. Whisk in the flour once the butter has melted, stirring constantly until it is thick. Slowly mix in the milk and bring to a simmer, continuing to stir constantly. Add in the cheddar and allow it to melt. Once the cheddar has melted, combine the turkey, veggies, and green onion into the pan. Divide the filling between the prepared pie crusts. Roll the remaining crescent rolls into circles and press them over the filling to match up with the bottom crust. Make crosses in the top of the crust with a knife. Bake for another 12-14 minutes until golden. Allow the pies to sit for 5 minutes before removing them from the pans.

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