Ingredients
160 g Butter
90 g Onions
100 g Flour
3 ½ cup Stock
1 ⅓ cup Milk
450 g Turkey
142 g Carrots
180 g Potatoes
130 g Peas
½ tsp Celery Seed
2 boxes of premade pie crusts (4 total rolls)
1 Egg
Salt and Pepper
Tools
Mini Loaf Pans
Directions
Step 1
Melt butter over medium-high heat, add the diced onions, and cook for about 1 minute.
160 Butter
90 Onions
Step 2
Mix in flour and cook for 2 minutes.
100 Flour
Step 3
Add celery seed, then slowly add a little of the stock and milk as you mix everything together. Cook until it's nice and thick.
3 ½ Stock
½ tsp Celery Seed
1 ⅓ Milk
Step 4
Season the grave mixture with salt and pepper and make sure to taste it.
Salt and Pepper
Step 5
Add cooked turkey, carrots, potatoes, and peas to the gravy and mix it all together. If you prefer softer vegetables, boil the potatoes and carrots in a separate pot of boiling water for 10 minutes before adding them to the gravy mixture.
450 Turkey
142 Carrots
180 Potatoes
130 Peas
Step 6
Line the insides of your baking pans with some premade pie dough, and then add your pot pie filling. Make sure not to overfill them! Add another sheet of pie dough on top, and use a fork to crimp down the edges.
2 boxes of premade pie crusts (4 total rolls)
Mini Loaf Pans
Step 7
Use a knife to poke holes in the top crust for venting. Brush the top with egg wash and add some fresh cracked black pepper.
1 Egg
Step 8
Bake at 425F for 30 minutes. I used my air fry oven and noticed them getting brown fast after 10 min, so I covered them loosely with foil. I removed the foil when there was 5 minutes left. Just dont put them too close to the top heating coils.
