Name: Mini Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tsp canola oil; 1 small onion (finely chopped); 1 medium carrot (finely chopped); 1 stalk celery (finely chopped); 2 cups low-sodium broth; 1 ½ cups cooked roasted turkey (chopped); ½ cup frozen corn; ½ cup frozen shelled edamame; 1 tbsp fresh thyme leaves; ¼ cup 10% cream; 1 tbsp cornstarch; salt and pepper (to taste); ½ cup cranberry sauce (for garnish); 1 ½ cups almond flour; 2 tsp baking powder; 2 large eggs (whisked); 1 tbsp plain Greek yogurt; 1 tbsp fresh chives (finely chopped); ¼ cup aged cheddar (finely grated)

In a Dutch oven, sauté onion, carrot and celery with oil on medium-high for 5 minutes.

Add stock and turkey to Dutch oven. Stir. Cover and reduce heat to medium-low. Simmer mixture for 15 minutes, until veggies are tender.

Preheat oven to 375F. Place 6 ramekins on a baking tray. Set aside.

Add corn and edamame beans to Dutch oven, stir and continue simmering.

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.

In a medium bowl, combine biscuit ingredients. Be mindful not to over mix the dough.

Fill ramekins with turkey mixture and top with a large dollop biscuit dough. Gently spread evenly with the back of a spoon.

Bake filled ramekins in the oven for 15 minutes until biscuits are fluffy and golden.

Serve mini turkey pies with your favourite winter salad, and a dollop cranberry sauce!