Cajun Turkey & Andouille Pot Pie (Individual Skillet Pot Pies)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1½ cups diced or shredded turkey meat and 1 cup of the andouille–red pepper brandy-cream sauce (with andouille and peppers). leftover Cajun Turkey au Poivre with Andouille Cream Sauce
- 1 cup frozen mixed vegetables (carrots, peas, corn), thawed
- 2 TBSP all-purpose flour
- 2 sheets refrigerated puff pastry or one 9-inch round pie crust sheet (enough to top two small skillets)
- 1 large egg beaten with 1 tsp water (egg wash)
- 1 TBSP unsalted butter (for dotting before baking)
Directions
- Preheat oven to 400°F and position a rack in the middle.
- Combine filling: in a medium bowl mix the reserved 1½ cups turkey, 1 cup sauce (including andouille/peppers) and 1 cup thawed mixed vegetables until evenly coated.
- Thicken if needed: pour the mixture into a small saucepan over medium heat. Sprinkle 2 TBSP flour over the mixture and whisk constantly for 2 minutes to cook the flour; if the filling is too thick, add up to 2 TBSP warm stock to reach a spoonable, slightly thickened consistency. Remove from heat.
- Portion into vessels: divide the filling evenly between two 10–12 oz ovenproof skillets or ramekins (about 1 to 1¼ cups each). Dot each surface with 1/2 TBSP butter.
- Cover with pastry: cut puff pastry or pie crust into two rounds slightly larger than the skillet rims. Drape pastry over each filling, pressing edges to seal and crimping as desired. Brush pastry with egg wash and cut a small vent in the center.
- Bake until golden and bubbly: place skillets on a rimmed baking sheet and bake 20–25 minutes, until pastry is deep golden and filling is bubbling at vents. Let rest 5 minutes before serving; internal filling should be steaming hot and thickened.