I had no idea what I wanted to make for dinner. But then I thought — I just bought some Turkey Tenderloins — maybe I can make something with those…. BUT WHAT??? And then I thought Turkey Pot Pies!!! It is fall, the weather is cooling down — so why not make some comfort food for tonight.
Turkey Pot Pies
Turkey and Vegetables
1 tablespoon vegetable oil
1 pound skinless, boneless Turkey Tenderloins, cut into chunks
8 oz canned sliced mushrooms
2/3 cup frozen petite peas, thawed
1/4 cup arrowroot flour or corn starch
salt & peper to taste
1 egg with 1 tablespoon water, beaten
- Heat a large skillet over medium high heat and add the butter and vegetable oil. Sauté the Turkey for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove Turkey to bowl.
- In the same pan over medium-high heat sauté the carrots, celery and mushrooms 5 minutes. Stir onions and peas into vegetables. Add Turkey and thoroughly mix together.
- Prepare the sauce: In a separate pot, melt the butter over medium heat. Add the arrowroot flour and whisk until the mixture is bubbling and smooth, about 1 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Season with salt and pepper. Pour over Turkey and vegetables. Set aside to cool for about 20 minutes.
- Preheat the oven to 400 degrees F. Spoon cooled Turkey and vegetable mixture into Ramekins that are lined with gluten free Pie Dough. Then place pastry on top of Turkey mixture. Trim pastry edge, fold overhang under and press gently all around the baking dish. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie.
- Bake 25 to 30 minutes or until pastry is golden brown, turkey and vegetables are tender and filling is heated through.