The tastes of autumn are not complete without multiple styles of turkey meals. The wholesomeness of individual pot pies adds to the warmth and hospitality generated from one’s kitchen. One of my favorite pot pies is made with turkey. Try my recipe and gather with your family for great November dining.
Turkey Pot Pie
Prepare the pie filling with the basic sauce:
Melt ¼ cup of butter in a stock pot. Add ⅓ cup of flour to cook the roux. Stir and incorporate while heating the mixture. Gradually add 2 to 3 cups of chicken stock and dash of Sherry.
Prepare the ingredients:
Prepare chunks of cooked turkey, diced cooked carrots, pre-cooked cranberries (marinated in Brandy), water chestnuts, peas and a sprinkling of finely chopped rosemary.
Mix the ingredients and the sauce together and pour into individual ramekins. Top each ramekin with puff pastry and bake until golden brown.
© Kelly McBride Loft