SAVORY CRESCENT TURKEY POTPIES
My comforting entree promises to warm you up on winter’s chilliest nights.
—JUDY WILSON SUN CITY WEST, AZ
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 8 SERVINGS
1 small onion, chopped
1/4 cup all-purpose flour
3 cups chicken stock
3 cups cubed cooked turkey or chicken breast
1 package (16 ounces) frozen peas and carrots, thawed
2 medium red potatoes (about 2/3 pound), cubed and cooked
3 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
1 egg white
1 teaspoon water
1/2 teaspoon kosher salt
1. Preheat oven to 400°. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. In a small bowl, mix flour and stock until smooth; stir into onion. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
2. Gently stir in turkey, peas and carrots, potatoes, parsley, thyme and pepper. Divide among eight ungreased 10-oz. ramekins (about 4-in. diameter).
3. On a lightly floured surface, unroll crescent dough and roll each sheet into a 13x9-in. rectangle. Cut four 4 1/2-in. squares from each sheet. (Squares must be large enough for corners to drape over ramekins; save remaining dough for another use.) Place squares over ramekins, gently pressing edges of dough over rims.
4. In a small bowl, whisk egg white with water; brush over tops. Sprinkle with salt. Place ramekins on baking sheets. Bake 10-14 minutes or until crust is golden brown and the filling is heated through.