Mini leftover turkey pot pies

Ingredients

Instructions

1. Start the filling. Melt the butter in a large pot or Dutch oven over medium heat. Add the herbs de Provence and crushed red pepper flakes. Once the butter sizzles, add the leeks, carrots, and celery. Season with salt and pepper and sauté for about 6 minutes, until slightly softened.
2. Cook the vegetables. Add the potatoes, season again with salt and pepper, and cook 8 to 12 minutes until they are slightly softened and a toothpick only goes halfway through. Stir in the rosemary and thyme for 30 seconds, then add the garlic and cook 30 seconds more.
3. Build the creamy base. Pour in the sherry wine to deglaze, scraping up the browned bits. Let it reduce for about 1 minute, then stir in the flour so every vegetable is coated. Cook for 1 to 2 minutes.
4. Simmer the filling. Pour in the chicken stock while stirring, then add the half-and-half, bay leaf, onion powder, granulated garlic, cayenne, and Worcestershire. Bring to a strong simmer over medium-high heat. Once thickened, add the turkey and peas. Taste and adjust seasoning.
5. Finish the filling. Turn off the heat and stir in the lemon zest and 1/4 cup of the Gruyère. Make sure the potatoes are fork-tender, fold in the parsley, and remove the bay leaf. Spoon the filling into oven-safe soup bowls, leaving about 1/2 inch of room below the rim. Let cool for at least 30 minutes.
6. Make the dough. In a food processor, pulse together the flour, baking powder, black pepper, herbs de Provence, and salt. Add 1/4 cup of the Gruyère and pulse 5 times. Add the cold butter and pulse until the butter is in pea-sized bits. Add 1/2 cup buttermilk and pulse until the dough is moistened and clumps when squeezed, adding 1 to 2 more tablespoons buttermilk if needed.
7. Chill and roll. Turn the dough onto a lightly floured surface and gently press into a ball or disk. Chill for at least 30 minutes. Then roll it out on a floured surface to about 1/4 inch thick and cut circles large enough to cover the bowls with about 1 inch of overhang. Cut a vent in the center of each.
8. Assemble. Brush the top outer edge of each bowl with beaten egg. Sprinkle the filling with the remaining Gruyère. Drape the dough over each bowl, gently pressing the overhang onto the egg-washed rim. Brush the tops with more egg and sprinkle with flaky salt.
9. Bake. Bake at 400°F until the filling is bubbling and the crust is golden brown, about 25 to 30 minutes. Let cool for at least 10 minutes before serving because the filling will be lava hot.