I remember when my mom use to make pot pies. I would have a fit. I hated them. My brother and sister would happily eat their dinner, and I would sit at the table, nose up, like a snot, refusing to eat my pot pie. I decided they were the worst and I would not even try them. Nothing would change my mind. They had peas, they had gravy, they were not for me. Now that I am a mom myself, I realize my mom is a saint for not slapping me!
Since my teenager-anxy days, I have never had a pot pie (I am nothing but true to my word). But around Thanksgiving, I kept seeing posts about people making pot pie recipes with their leftover turkey. The cutest ramekins filled with bright orange carrots, firm peas, and shredded turkey. Guys, it looked good. And I couldn’t believe it. I hate pot pies.
But I had a bunch of leftover turkey and I didn’t feel like making soup. I decided that it was time to finally try pot pies.
Ok, now I feel like an adult. I like them. They were good. It was filling, warm, and the perfect level of salty savory. I would make this again. And I can’t believe it. Guys, you should try this. They are good. You’ll feel like an adult. It’s great.
- Yellow onion, diced
- 5 carrots, diced
- 1 bag frozen Trader Joe’s Mushroom Medley (OR a bunch of diced mushrooms)
- 1-2 cups turkey or chicken (or opt if desire veggie)
- 2 tbsp Trader Joe’s Garlic Herb Butter (OR just butter)
- 1 tbsp flour
- 2 cups vegetable stock
- Lemon, squeeze
- Maple syrup, drizzle or two
- 1/4 tsp Trader Joe’s Multipurpose Umami Seasoning Blend
- 2 cups peas
- 1 package frozen pie crusts, thawed
- Salt and pepper
- Preheat oven to 400F.
- Over medium heat on the stove, sauté onions, carrots, and mushrooms in butter, salt and pepper for 5 minutes, or until vegetables are tender. Add in cooked turkey/chicken.
- Remove from heat and sprinkle with flour.
- Then, put back on heat. Add vegetable stock, lemon,maple syrup, and umami seasoning.
- Simmer to until a bit thick. Toss in peas.
- Scoop into ramekins, and top with the pie crusts.
- Bake for 30 minutes or until crust is golden brown.
Source: Cup of Jo