My favorite kind of pie is a savory pie. My father is from Australia, so growing up I always loved when we would make meat pies and sausage rolls on a cool fall day. Making pot pies takes me back to those afternoons spent cooking and hiding from the rain. One pot pie is all you need to warm you on a cold day. They’re the perfect personal meal! Combining fall flavors with warm and soothing spices these pot pies will have you hooked. Bake some up to have tonight and save one to bring to work tomorrow…. or share some with your coworkers!
- 6, disposable aluminium 5” pie tins
- 1 box (2 rolls) of pie crust
- 1 box of puff pastry
- ½ pound shredder turkey
- 8 slices of bacon, cooked and crumbled
- 1 bag frozen veggie mixture
- ½ a butternut squashed, cubed into ¼ inch squares
- 2 onions sliced thin
- 3 tbs. butter
- 1 cup of half and half
- 1 package of home style gravy seasoning packet
- 2 tsp. Mil Usos seasoning
- 1 tsp. Al Pastor seasoning
- Dash of nutmeg
- Lightly sprinkle flour across a clean surface and roll out your pie crust. Using the tin to measure, cut 6 even circles into your dough. Lay each circle into your pie tin and crimp edges. Bake at 350 degrees Fahrenheit for approximately 15 minutes or until lightly toasted. Roll out and cut your puff pastry into long thin ¼ inch slices (long enough to go across each pie) and set aside.
- Remove your pie crust from the oven and set aside. Using a lightly greased cookie sheet, bake your butternut squash for 20 minutes, enough so they are softened but still have a bit of bite to them.
- Next, melt your butter in a large non-stick pan over medium heat. Once you butter is slightly bubbling, toss in your onions and spices. Saute the onions until they’re golden brown and caramelized. Turn heat to low and add in your butternut squash, bacon, and home style gravy seasoning packet. Stir until mixture is distributed evenly and thick, then add your half and half, and stir until there is a nice thick creamy sauce that has formed.
- Bring the sauce up to a medium low heat and add your shredded turkey and frozen bag of veggies; simmer for five minutes before turning off the heat. Let your pot pie mixture set until cooled.
- Now it’s time to fill up your pie tins. Ladle your mixture into your pie tins until your cooked crust is completely covered. Lay four pieces across your pie going east to west, then lay four pieces on top of those going north to south. Once your puff pastry is on top, brush lightly with some melted butter and bake your pies at 400 degrees Fahrenheit for 30-35 minutes. Once cooked, take out of the oven, and enjoy!