Recipe Post: Ramekin Pot Pies

Sorry for the little hiatus, guys! I was feeling uninspired to cook last week since Hubby and I were so busy, and I lost the battery charger to my camera. The second thing is still an issue, but I've been stretching that last little bit of battery the camera has left for as long as possible until I find the charger. Which will hopefully be soon.

I am still working on that post that I said would be coming--Hubby and I went on a wine tour a couple of weekends ago. I just keep forgetting to bring the recipe book from the wine tour with me when I have access to internet because, Gasp!, Hubby and I don't have internet at the moment! I always work on blog posts on my lunch break at work, and sometimes we go to the McDonald's up the street which has free Wi-Fi.

Anywho!

This is only a kind-of new recipe for here. It uses almost all of the same ingredients as the Turkey Pot Pie (and the same steps!), with a couple differences:

-I baked them in ramekins because ramekins are cute and conveniently single-serving-sized

and

-I made no pie crust for this so it was faster and easier.

And that's about it for differences. But check them out! They're so convenient. (And cute!)

Let's get down to it:

Prep Time: 10-15 minutes mins
Cook time: 1 hr 35 mins (if "turkey" not pre-cooked)
Serves: 5 ramekin pies

Ingredients:

For the crust:

2/3 package Puff Pastry sheets

For the filling:

1 Quorn Turk'y Roast, cooked following package directions
1 small package frozen casserole veggies*, about 3 cups, thawed and chopped
2/3 cup frozen peas
1 medium onion, chopped
2 cups strong bouillon (2 cups water + 3 bouillon cubes)
3 heaping tablespoons flour
1/2 stick butter (or 1/4 cup)
Salt to taste (I only needed a couple pinches)
(*Potatoes, carrots, celery & onions)

Directions:

1. Follow the filling directions from the "Turkey" Pot Pie post, minus the soy milk because I forgot it this time around and it tasted fine without!

(I may or may not have stolen that picture directly from said post.)

2. Pour 1/5 of the filling into a ramekin up to somewhere between 1/2 and 3/4 of the way to the top. No bubbling over, see!

Very few things in life bring instant joy to me the way pot pie filling does. The sight, the smell, the taste... Just sayin'.

3. Place a square of thawed puff pastry on top just large enough to cover the filling (mostly).

Rinse and repeat for the other 4 ramekins...Or, if you're like me and only have 4 ramekins, bake 4, eat one, wash one and immediately refill it with the leftover ingredients and pop it in the freezer for when you feel like having another one.

And now back to your regularly scheduled program.

4. Bake at 375 for about 30-35 minutes, or until the pastry on top is crispy.

And there you have it! Hubby and I definitely still prefer the homemade pie crust, but these were cute and easy and I was in the mood for pot pie, and Hubby is always in the mood for pot pie.

Good thing we had leftovers. Another whole pie for each of us today for lunch. (I am so ready for this.)

These also make really cute gifts around the holidays! My ramekins even came with lids, so they'd be super easy to give out! Just include the baking instructions and there you go. Who doesn't want a homemade mini pie with a reusable ramekin? Yes, please!

I'm off to devour my leftover ramekin pie, now.

Enjoy!