These individual chicken pot pies (adapted from an ina garten recipe) take most of a day to prepare:

Smitten kitchen turkey pot pie. Shred or dice 12 ounces cooked turkey (about 3 cups). Web preheat the oven to 425°f. 1 large onion, diced small.

Set the other crust aside. Web unroll each pie crust on a cutting board. Stir in the frozen peas and then remove from heat and prepare the sauce for the turkey pot pie.

Weave the crust strips together over the pie filling and then brush the top with a light coat of egg wash. Web instructions shred the turkey. Then, stir all the ingredients together and cook for an additional minute.

Kosher salt and freshly ground black pepper; Add the butter and olive oil to a large pot or dutch oven set over medium heat, then add the onion, celery, carrots, thyme leaves, a generous amount of salt and pepper and cook, stirring occasionally until onions have browned slightly, about 5 minutes. Combine turkey, mixed vegetables, condensed soup, cheddar cheese, seasoned salt, and seasoned pepper in a bowl;

Stir in flour and cook for 2 minutes. Web pancetta, white bean & chard pot pies. A delicious recipe for individual pot pies that are vegetarian and amazing!

Stir in flour until blended; Add 1 cup chopped onion and cook, stirring, until golden, 7 to 8 minutes. Turn the instant pot off and pour in the broth and seasonings.