SMOKY ROAST TURKEY AND VEGETABLE POT PIES
Prep: 25 minutes
Cook: 40 minutes
Makes: 2 pies or 8 individual pies, serving 8
Pie dough for two 9-inch pie crusts or 1 box (22 ounces) frozen pie crusts for 2 pies, thawed
6 cups oven-roasted vegetables, see recipe, or use 2 bags (14 to 15 ounces each) frozen roasted vegetables
3 cups roasted turkey, in 1 -inch chunks
1 recipe smoky cream sauce with thyme and sage, see recipe
1. Heat oven to 375 degrees. Roll each piece of pie dough out between 2 sheets of floured wax paper to an 11-inch circle. Repeat with second piece of dough. Refrigerate while oven heats.
2. Mix vegetables, turkey and smoky cream sauce in a large bowl. Lightly oil or spray two 9-inch pie pans or eight 10-ounce ramekins. Divide the chicken mixture evenly among the pans.
3. Remove 1 sheet of wax paper from rolled pie crust and use the other sheet to help you flip the crust over the chicken filling in the dish. Remove the wax paper and turn the excess dough at the edge under to seal it to the edge of the pie dish. Use a fork to crimp the edge in an attractive manner. Repeat to cover the second pie with the crust. Use the tines of a fork to pierce the crust in several places to allow steam to escape during baking. (If using ramekins, cut each pie dough circle into quarters and fit each quarter over the filling in the ramekin, flute the edge and pierce with the fork.)
4. Bake in the center of the oven until the crust is beautifully golden and you can see or hear the filling bubbling, 3 5 to 40 minutes. Cool on wire rack for 10 minutes before serving. Be careful: The filling gets very hot.
Nutrition information per serving:
6 8 0 calories, 4 1 g fat, 1 2 g saturated fat, 66 mg cholesterol, 53 g carbohydrates, 6 g sugar, 26 g protein, 628 mg sodium, 4 g fiber