Mini Turkey Pot Pies

By Cubby

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces finely diced pancetta
• 1 tablespoon unsalted butter, at room temperature
• 1 large or 2 small shallots, chopped
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup flour
• 2 1/2 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
• 1 cup frozen peas, thawed
• 1/2 cup frozen corn, thawed
• 1 can Grands biscuits

Preparation

Step 1

In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.


1. Heat oven to 375°F. In
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.