1/2poundfresh button mushroomsbrushed clean and thinly sliced
2carrotspeeled and diced
1yellow onionchopped
1small red pepper seeded and diced
salt & pepper to taste
1clovegarlicminced
1teaspoonchopped fresh thyme
1 1/4poundsskinless turkey or chicken breast and/or thighstrimmed of fat and cut into bite-size pieces. You can use uncooked or cooked - follow directions below for each option.
1/4cupflour
2cupschicken stock
1cupheavy cream or half & half
1cupfrozen peas
2tablespoonsdry sherry
2tablespoonsfresh snipped chives
2tablespoonschopped fresh parsley
2boxes Pillsbury ready-made pie crust14.1 ounce each (found in the refrigerated section)
6Individual aluminum pie tins
1egg
Instructions
To make the filling, in a large nonstick frying pan melt 2 tablespoons butter over medium heat. Add the mushrooms, carrots, onions and pepper. Season with salt & pepper. Cook covered, stirring occasionally, until lightly browned and just barely tender, about 10 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Transfer to large plate.
If using uncooked turkey or chicken - Raise the heat to medium-high and add another 2 tablespoons of butter to pan. When butter is melted, add turkey or chicken and season with salt & & pepper. Cook stirring often, until meat is lightly brown and barely cooked through, about 4 minutes. Scoop out meat and pile onto plate with veggies.
If using cooked poultry, skip the step listed above.
At medium-low heat melt remaining 4 tablespoons butter in the pan. Add the flour and whisk constantly until bubbling but browned, about 1 minute, scraping up any browned bits on the pan bottom.
Pour in the stock and the cream, raise the heat to medium-high heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.
Add the reserved vegetables and poultry, peas, sherry, chives and parsley. Season with salt and pepper. Remove from heat.
Place packages of pie crust on counter to warm gently, as directed on pie crust package.
Roll out pie crust on lightly floured surface until it's large enough to cut a circle that's 1/2 wider than the pie tin, three times.
Place 1 pastry circle into pie tin and shape into bottom and sides of the tin
Fill wilth pie filling and top with a 2nd pie circle. Pinch edges of bottom and top pie crust together. Cut 3 slits in top pasty to allow steam to vent
Repeat with remaining 5 pies (you will be rolling out a total of 4 pie crusts.)
Beat 1 egg with 1 tablespoon water and then brush tops of pies prior to baking (wait to do this step until just prior to baking, if freezing pies.)
Bake pies at 400 degrees for 45 minutes to 1 hour if not frozen. If baking frozen pie, bake for 1 hour and 15 minutes at 375 degrees.
Notes
Pie filling adapted from Savoring America cookbook.