Mini Leftover Turkey Pot Pies

Name: Mini Leftover Turkey Pot Pies
Ingredients: 3 cups red potatoes, cut into 1-inch chunks (SEE NOTE); 4 cups leftover turkey, chopped into 1-inch chunks; 1 1/2 cups carrots, sliced into 1/2-inch pieces; 1 cup celery, sliced into 1/2-inch pieces; 1 heaping cup leeks, sliced thin; 3-5 cloves garlic, finely chopped; 3 sprigs fresh thyme; 1/2 tablespoon fresh rosemary, finely chopped; 1/3 cup fresh parsley; Zest of one lemon; 1 teaspoon herbs de provence; 1/2 teaspoon crushed red pepper flakes; 1 stick butter; 1/2 cup sherry wine (SEE NOTE); 3/4 cup all-purpose flour; 2 cups chicken stock or broth; 2 cups half and half; 1 bay leaf; 1/2 teaspoon onion powder; 1/2 teaspoon granulated garlic; Pinch of cayenne pepper; 1 tablespoon worcestershire; 1 cup frozen peas; 1 cup gruyere cheese, shredded (divided); 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon fine sea salt; 1/2 teaspoon black pepper; 1 1/2 teaspoons herbs de provence; 16 tablespoons (2 sticks) cold unsalted butter, cubed

"Mini turkey pot pies made with leftover Thanksgiving turkey? Hell yes. For those of you who have leftover turkey, this is one of my favorite ways to use it up, as well as any other leftover aromatics and veggies. I didn't have to buy a single thing for this incredibly comforting soul in a bowl, and for that I'm grateful. However, this stuff is so damn good that even if I had to make a store run, I would. These individual turkey pot pies are encased with a flavorful, flaky yet also kinda biscuit'y savory dough studd..."

INGREDIENTS

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3 cups red potatoes, cut into 1-inch chunks (SEE NOTE)

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4 cups leftover turkey, chopped into 1-inch chunks

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1 1/2 cups carrots, sliced into 1/2-inch pieces

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1 cup celery, sliced into 1/2-inch pieces

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1 heaping cup leeks, sliced thin

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3-5 cloves garlic, finely chopped

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3 sprigs fresh thyme

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1/2 tablespoon fresh rosemary, finely chopped

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1/3 cup fresh parsley

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Zest of one lemon

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1 teaspoon herbs de provence

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1/2 teaspoon crushed red pepper flakes

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1 stick butter

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1/2 cup sherry wine (SEE NOTE)

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3/4 cup all-purpose flour

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2 cups chicken stock or broth

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2 cups half and half

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1 bay leaf

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1/2 teaspoon onion powder

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1/2 teaspoon granulated garlic

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Pinch of cayenne pepper

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1 tablespoon worcestershire

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1 cup frozen peas

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1 cup gruyere cheese, shredded (divided)

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2 1/2 cups all-purpose flour

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1 teaspoon baking powder

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1 teaspoon fine sea salt

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1/2 teaspoon black pepper

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1 1/2 teaspoons herbs de provence

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16 tablespoons (2 sticks) cold unsalted butter, cubed

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1/2 cup cold whole buttermilk, plus more if needed

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1 egg, beaten

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Coarse or flaky salt for garnish

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