Mini Turkey Pot Pies

Prep time 10 minutes       Cook time 30 minutes       Serves 24


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2 Tbsp butter1 cup diced onion1 cup diced carrots½ cup diced celery1 lb shredded Butterball turkey2 Tbsp. cornstarch1 cup turkey broth or vegetable broth½ cup half and half cream1 cup green peas24 tart shells


  1. Preheat oven to 400°F (204°C).

  2. Melt butter in a large nonstick skillet over medium-high heat.
  3. Cook onions, carrots and celery for 3 minutes. Add in turkey and cook for another 2 minutes.
  4. Whisk cornstarch into broth and pour into the turkey mixture.
  5. Stir in half and half cream and peas. Bring mixture to a boil for 1 minute or until thickened.
  6. Bake tart shells for 10 minutes.
  7. Take tart shells out of the oven and fill each tart shell with ¼ cup of turkey filling.
  8. Bake for another 5 minutes. Or follow pastry package directions.
  9. Tip: Freeze this meal for up to three months and reheat in the oven for an easy weeknight meal.