These turkey pot pies are our favorite recipe to make every holiday. It is the perfect way to use up thanksgiving holiday leftovers, and they are so adorable!
Add onion and butter to a saucepan, sauté until the onions are soft, then add minced garlic. Add flour gradually to the sauteed mixture, stirring constantly for one minute. Add chicken broth, herbs, salt, pepper, milk, cream, turkey, and the vegetables. Bring to a boil, then simmer to thicken, about 30 minutes.
While that is reducing, start to cut your pie crusts to fit your mini ramekins
Once all your ramekins are lined in dough, and your pot pie filling has reduced, scoop the filling into the mini pot pies with a ladle.
Now that all your ramekins are filled, press the pie dough tops on to the top. Pinch the edges to seal the dough. Coat the top with an egg wash and cut small vents on the top of the pot pie with a knife. Bake for 30 mins on 375