Transformational Turkey Pot Pies

1. 1

   To each ramekin, add small pieces of loosely-packed turkey meat until it's about 2/3 full. Add the vegetables on top; best veggies are those that will retain their shape after cooking. If you don't have suitable cooked veggies, chop up some of those carrots and broccoli from the crudite tray and saute them briefly until they start to soften and add those. If desperate, pull out a bag of peas from the freezer and use them.

2. 2

   If the gravy is too thick to spoon, heat it gently until it just starts becoming liquid. Spoon the gravy over the meat and vegetables until they are submerged, but leave about 1/2 inch head space.

3. 3

   If you're eating the pot pies the day you assemble them, feel free to use the leftover mashed potatoes as a top crust. (Sprinkle with shredded cheese if desired).

4. 4

   If you'd like to freeze the pies, roll out piecrust to 1/8 inch thick and cut into rounds (or squares) about an inch larger than the ramekin along all sides. Drape the crust over the ramekin and mold it around the edges so it stays put. Cut 2-4 vents in the crust. Wrap in plastic and foil and freeze on a baking sheet or tray until firm, then place in bags in the freezer. When ready to eat, bake from frozen.

5. 5

   Place the ramekins on a baking sheet to catch boilovers, and place in a preheated 350F preheated oven. Bake until the crust is browned and the filling can be seen bubbling through the vents, about 30 minutes fresh and 45 min plus if frozen.

6. 6

   Let cool about 10 min before serving--careful, they're hot!--during which time you are tossing a salad or prepping a veg to serve alongside. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.