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Second Day Turkey and String Bean Pot Pies

Recipe courtesy of Sunny Anderson

Show: Dear Food Network

Episode: Turkey Day Leftovers

Second Day Turkey and String Bean Pot Pies

Name: Second Day Turkey and String Bean Pot Pies
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe); 1/2 cup milk; 1/2 cup turkey, beef, or chicken stock; 1 cup roasted turkey meat, chopped; 2 standard puff pastry sheets

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Level: Intermediate
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

Deselect All

4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe)

1/2 cup milk

1/2 cup turkey, beef, or chicken stock

1 cup roasted turkey meat, chopped

2 standard puff pastry sheets

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.
In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.