Here are a couple of shots of our version and the recipe from Wish.
Above (before the pie is topped with phyllo)
Shortcut Turkey Pot PiesEnjoy. No leftovers.
Ingredients (Serves 6)
3 cups shredded cooked turkey or chicken
½ cup gravy or chicken stock
2 cupschopped cooked vegetables
2 cupsmashed potatoes or root vegetable purée
2sheets butter puff pastry, thawed
Preheat oven to 425°F. In a bowl, combine turkey, gravy and chopped vegetables. Divide mixture into six 1-cup ramekins (4 inches round), top each with mashed potato, and season with salt and pepper.
Unroll pastry and cut each sheet into four 5-inch squares, brush ramekin edges with egg wash and top with a pastry square, pressing lightly to seal. Do not trim. Tip: Use remaining pastry to make decorative shapes on pies.
Cut a slit in the centre to allow steam to escape and brush with remaining egg wash. Transfer to a sheet pan and bake until pastry is golden and pies are heated through, about 20 minutes. Serve with cranberry sauce and greens.
Nutrients per serving: 632 calories, 34 g fat, 30 g protein, 50 g carbs, 3 g fibre. Excellent source of vitamin A and iron.