Mini Turkey & Chestnut Pot Pies
Difficulty: Easy | Makes: 12 Servings
Repurpose your leftover holiday turkey with this delicious pot pie recipe!
Ingredients
- 2 ½ cups turkey or chicken broth
- ¼ cup Roland® Dried Porcini Mushrooms
- ½ cup Roland® Roasted Chestnuts, whole
- ½ cup Roland® Roasted Chestnuts, chopped
- ½ cup yellow onion, chopped
- 1 cup fresh kale, chopped
- 2 cups roasted turkey, shredded
- 2 ready to use pie crusts
- ¼ cup parmesan cheese
- Cooking spray
- Flour
- Sea salt
- Roland® Wild Swedish Lingonberries, stirred with sugar (optional)
Directions
- Preheat oven to 350 degrees F
- Place a sauce pot over medium high heat, add broth, mushrooms and the whole chestnuts to the pot. Bring the contents to a simmer for 3 minutes
- Puree the contents of the pot using an immersion blender until a smooth slightly thickened appearance is achieved
- Add the onion and kale to the pot, and return to a simmer for 3 minutes stirring occasionally
- Season with salt and remove the pan from the heat and set aside
- Locate a standard 12 count muffin tin; Spray each compartment with cooking spray and dust with flour
- Use a 5 inch round cutter to cut out 12 circles from the pie crust, setup each mini crust into the muffin tin compartments
- Evenly distributed the turkey into the muffin tins. Sprinkle the chopped chestnuts evenly on top of the turkey
- Next, distribute the kale sauce mixture into each of the tins, care not to overfill the compartments
- Sprinkle the tops with parmesan cheese, then place into the oven to bake for 20-25 minutes- until the cheese is melted and the crusts are lightly golden brown
- Take the muffin tin out of the oven and allow to cool for 3-4 minutes, pop each mini pie out using and offset spatula
- Serve with Roland® Wild Swedish Lingonberries
