• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
12
Nutritional Information

Per serving

Calories:
274
Protein:
21 g
Fat:
13 g
Carbohydrates:
19 g
Sodium:
248 mg

Credit
Emily Mardell @getjoyfull

Serves: 6
Prep Time: 15 mins
Cook Time: 30 mins
  1. In a Dutch oven, sauté onion, carrot and celery with oil on medium-high for 5 minutes.
  2. Add stock and turkey to Dutch oven. Stir. Cover and reduce heat to medium-low. Simmer mixture for 15 minutes, until veggies are tender.
  3. Preheat oven to 375F. Place 6 ramekins on a baking tray. Set aside.
  4. Add corn and edamame beans to Dutch oven, stir and continue simmering.
  5. In a small bowl, mix together cream and cornstarch to make a slurry. Add slurry to Dutch oven and stir well. Cook for another 5 minutes until mixture becomes thick and creamy. Season with salt, pepper and thyme. Reduce heat to low and prepare biscuit dough.
  6. In a medium bowl, combine biscuit ingredients. Be mindful not to over mix the dough.
  7. Fill ramekins with turkey mixture and top with a large dollop biscuit dough. Gently spread evenly with the back of a spoon.
  8. Bake filled ramekins in the oven for 15 minutes until biscuits are fluffy and golden.
  9. Serve mini turkey pies with your favourite winter salad, and a dollop cranberry sauce!

Bon Appetit! Take a photo and share this recipe #ThinkTurkey