I’m not lying when I say this is the first time I can describe food as adorable. I was shocked at how these turned out. I think I saw a picture of some mini pot pies, and I thought, well, those would be great for kids – I’ll try those out. Little did I know that they were going to be as wonderful as they turned out to be.
Let me back up. These wonderful mini Turkey Pot Pies are, of course, leftovers, from a 20 pound turkey. I made a regular pot pie with the leftovers and doubled the filling (I know that sounds somewhat planned and organized, but it was actually very accidental. I did NOT realize how little filling you actually need for a potpie). Well, instead of throwing the filling away, or running out to get MORE pie crusts and having an overabundance of turkey pot pies, I decided to throw the filling in a container, label it and freeze it for a rainy day. The regular pot pie was good – tasty, flaky – just yummy in general. But I had a few problems with it.
A. I like pie crusts. And with the a regular turkey pot pie, you don’t get very much of it.
B. The filling (a.k.a. VEGETABLES) leaked out immediately on my boys’ plates and they freaked. Casseroles are a bit of a nightmare for my eldest child, and seeing all those foods mixed together was not his idea of a yummy dinner.
C. The pictures we took of the potpie did not turn out as good as we hoped.
So, we go to plan B.
I defrosted the filling, bought 1 package of pie crust and went to work on trying to recreate these mini pies I had once seen in a picture. I sprayed a muffin pan with Pam before starting, and then got out my defrosted pie crusts. I used the rim of a large class to cut out the circular shape for the bottom portion of the pot pie. I must admit, as I did this, I began getting nervous. The crust was not fitting perfectly into the muffin, and I started to wonder if this was really going to work. But after a little finagling, and smashing, the crust smoothed out – enough. I made mine so they were just under the top of the muffin pan. In retrospect, I should have made them so they were right ABOVE the muffin pan. Lesson learned. So, use a bigger rimmed cup than you originally think you should. Maybe a large mouthed wine glass? And while you have the glass out…just saying….
After the bottom of the pies had been laid, I scooped some filling inside each. Then for the top pie crust I used the same cup and cut out the top.
I made a yolk wash (1 scrambled egg and a little milk) and brushed the top of each potpie with it. Then I CAREFULLY cut a few slits in each pie with a very sharp knife, to let the steam escape when they started cooking.
That’s about it. These would be ADORABLE for a baby/wedding shower, a heavier appetizer, or just a fun dinner. AND…the vegetables don’t pour out, which is a big win for us. Not to mention the fact that the each one is a single serving – every child knows how much they have left to finish.
These will definitely be a new favorite in our house! How can you adapt it to your family’s tastes?