Patchwork Turkey or Chicken Pot Pies |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Inspired from Pillsbury. This is a great way to use some holiday leftovers, or not, whatever the case may be. Please feel free to throw in other vegetables. It's very simple, only the top has a crust, and it's patchwork style. I made 4 individual pot pies. Ingredients:
2 cups turkey, cooked and cubed (or chicken) |
1 cup frozen cubed hash brown potatoes, thawed |
1/3 cup sour cream |
1 -2 cup gravy (turkey or chicken) |
1/2 red onion, chopped |
6 ounces fresh mushrooms, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1/4 cup white wine |
0.5 (15 ounce) package refrigerated pie crusts (one crust) |
Directions:
1. In a skillet over medium heat, cook onions, mushrooms, and garlic in the butter and white wine, about 10 minutes.
2. Combine vegetables with turkey, sour cream, and gravy. Gently fold in the potatoes.
3. Divide mixture into 4 individual pot pie dishes.
4. Cut the pie crust into strips vertically, then cut across making squares.
5. Divide the squares among the 4 dishes, and lay them over the top of the filling. They will overlap in some areas, and will leave steam vent holes in other areas.
6. Bake 375 for 45 minutes.
7. Broil for a few minutes to brown crust, if needed.
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