Turkey Pot Pie

By nlhartman

Ingredients

• 3 cups (13 oz./410 g) cooked shredded turkey
• 1 jar chicken pot pie starter
• 2 rolled-out rounds Basic Pie Dough
• 1 egg white beaten with 1 tsp. water

Details

Preparation time 5mins
Cooking time 35mins
Adapted from williamssonoma.com

Preparation

Step 1

Preheat an oven to 375°F (190°C).

In a bowl, stir together the turkey and pot pie starter. Divide the mixture evenly among four 16-oz. (500-ml) mini cocottes, or among six 12-oz. (375-ml) mini cocottes.

Using a sharp knife, cut out four rounds of dough about 5 inches (10 cm) in diameter, or about 1 inch (2.5 cm) larger than the diameter of your mini cocottes. (Cut out 6 rounds if using 6 mini cocottes).

Place a piecrust round on top of each mini cocotte and crimp the edges to seal. Brush with the egg white. Using a paring knife, cut 4 small slits in the center of each crust.


Place the pot pies on a baking sheet and bake until the crusts are golden brown, about 30 minutes. Transfer the pot pies to a wire rack and let cool for 10 minutes before servings. Makes 4 to 6 pot pies; serves 6 to 8.