Make dairy-free and individually portioned Turkey Pot Pies with your Thanksgiving leftovers this year! These pot pies are a delicious twist on leftovers.
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Instructions
Preheat the oven to 375°F.
In a large stockpot, boil the carrots, potatoes and onions in a large pot of water until “crisp tender” (about 8 minutes), then add in the green beans, peas and spinach for another 2 minutes.
Drain the vegetables and set aside.
In a large Dutch oven, bring the olive oil to a simmer, then add the flour. Whisk until the mixture is golden brown.
Stir in the stock and milks, seasoning the mixture with the poultry seasoning, as well as the salt and pepper.
Cook, stirring the mixture often, until thickened, then add the chopped turkey and the vegetables, adjusting the salt and pepper as needed.
Pour the filling into greased individual baking dishes and pop in the oven, baking for 30 minutes, or until bubbly and golden brown on the top.
Cut the Puff Pastry into 9 squares and space them out on a greased baking sheet.
In the same oven, bake the Puff Pastry for 30 minutes or until the tops of the pastry are browned.
Once all ingredients are cooked, top the individual pot pies with a square of Puff Pastry and enjoy!