Shortcut Turkey Pot Pies

A Kocinera Original Recipe

2 sheets store-bought pie crust, thawed according to package instructions if frozen

1 cup cooked turkey meat, finely cubed

1 1/2 cups frozen, chopped kale

1 1/2 cups frozen chopped vegetable medley (corn, peas, carrots, green beans)

1 1/2 cups frozen, chopped broccoli

1-2 cans (about 10 oz./ 280 g each) condensed cream of mushroom or cream of chicken soup (use two for more sauce)

1-2 cups milk (use two for more sauce)

1 onion, chopped

2 cloves garlic, minced

salt & pepper, to taste

1 egg

3 tablespoons water

2 tablespoons olive oil, plus more for coating the ramekins

Preheat oven to 450 degrees (230 degrees Celsius). Grease four large ramekins with olive oil, making sure to coat the upper edges and rim, and set aside on a baking sheet.

In a large pot, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, sautéing until softened. Add the frozen kale, vegetable medley, chopped broccoli, and cooked turkey, stirring to mix. Heat the mixture over medium for about 8-10 minutes, until all the vegetables are soft. Use a spoon to break apart any large vegetables into smaller pieces. Add the cream of mushroom soup, milk, salt, and pepper, again mixing well. Continue to heat the mixture over medium, stirring occasionally, until the soup begins to simmer. Turn off the stove and remove from heat.

Roll out a sheet of the pie crust to about 1/4 in. (1/2 cm) thick. Use a knife to divide the dough into four equal parts, according to the shape of your ramekins. Divide the vegetable and turkey mixture evenly in each ramekin. Place a sheet of pie dough over each filled ramekin, removing the excess and crimping the dough to the rim of each ramekin to seal them.

Once the pot pies are ready, in a small bowl whisk together the egg and the water to make an egg wash. Using a kitchen brush, brush the tops of each pot pie with the egg wash to create a golden brown crust when they bake. 

Once ready, place the baking sheet with the ramekins on it in the oven and bake for approximately 17 to 20 minutes, until the crusts are golden brown. Remove from the oven and allow to briefly cool before serving.

Serves 4.