Chipotle Mini Turkey Pot Pie

 

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This is more like a Christmas-y version of Turkey Pot Pie! Got my hands on some very merry party picks and I immediately put them into good use. It’s beginning to look a lot more like Christmas! I just love these cute Christmas-y picks! Don’t you love them too? But we have to talk about these flavorful pot pies, made with left-over Thanksgiving Organic Turkey. The person who invented the freezer was just genius, because the left-over turkey just tastes freshly roasted! So let’s start cooking now.

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Here are the ingredients but don’t get overwhelmed, I just happened to have a lot of vegetables in my fridge that I wanted  to utilize; please include the Chipotle peppers in the Adobo sauce. I gave my aunt my remaining canned Chipotle peppers, so what’s left for me are the frozen ones. I also decided to add the Chipotle flavor at the last minute so you can prepare this without Chipotle too. Also, this is utilizing some of my leftover turkey which I immediately froze right after our Thanksgiving dinner. So hang on, this is a delicious recipe using not chicken, but turkey; you just have to add a teaspoon of fresh ginger juice to remove the turkey’s distinct taste. My finished production is not salty unlike other pot pies, and these are flavorful too!

 

INGREDIENTS:

2-3 cups left over frozen Roast turkey (de-frosted, cubed)

4 garlic cloves (minced)

small red onion (sliced)

1 tsp. fresh ginger juice

1 Chipotle pepper in Adobo sauce (seeded, chopped finely)

1 cup green beans (cut into small rounds)

1/2 cup carrots (cut into small cubes)

1 cup orange/red mini peppers (cut into small cubes)

4 hard boiled eggs (sliced into thin cubes)

1 can 4 oz. Giorgio whole sliced mushrooms (washed, rinsed, drained)

1 can 4.6 oz Libby’s Vienna sausage (drained, sliced into small rounds)

salt/pepper to season the eggs

1 cup milk

1 can 14.75 oz Kendale cream of mushroom

1 Tbsp. Bob’s Red Mill whole ground flaxseed meal

1 and 1/2 cups Bisquick mix

1 cup chicken broth (1 Tbsp.Better Than Bouillon seasoned vegetable base whisked in 1 cup filtered water,simmered in a few minutes) OR 1/4 cup of turkey gravy

1 cup frozen green peas

1 Tbsp. avocado or olive oil

 

PROCEDURE:

1. Sautée garlic and sliced onion on a wide pan over medium fire with avocado oil until fragrant and translucent. Add mushrooms, carrots, green beans and mini bell peppers for 2-3 minutes.

2. Add the cubed turkey and   a teaspoon of ginger juice and mix in chopped Chipotle peppers stirring for 2-3 minutes.image

3. Add the green peas  and the sausages and turn off the stove and cover, letting the steam heat the peas and the sausages.

4. Spray Pam into each ramekin and spoon the mixture into them, leaving a little space for the Bisquick mix.image

5. Mix cream of mushroom with 1 cup of chicken broth. Pour into the casserole mixture.image

6. Whisk in 1 and 1/2 cups of Bisquick mix with 1 cup of milk until the Bisquick mix is fully diluted with the milk and no longer lumpy. Pour on top of the ramekins.image

7. Bake on pre-heated oven at 350 degrees F for 30-45 minutes… couldn’t help but to scoop up some pot pies immediately after the baking was done.image

– Peaches, Masarap! (Delicious)

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