Serving Size: 100 g
Recipe Yield: 48

Ingredients

Yorkshire Pudding:
Cooking spray, for greasing muffin cups
16eggs, at room temperature
1.2 Lwater, at room temperature
2 pkg (454 g each)Dr. Oetker Yorkshire Pudding Mix
Turkey Mushroom Pot Pie Filling:
2 tbspvegetable oil
908 gfresh mushrooms, thinly sliced
2 mLsalt
410 gDr. Oetker Low Sodium Chicken Gravy Mix
3 Lwater
1.2 kg (1500mL)turkey, cooked and cubed
900 g (1500 mL)frozen veggie medley
12 g (60 mL)fresh chives, finely chopped

Directions

    1. Yorkshire Pudding: Preheat oven to 400°F (200°C). Generously grease 48 muffin cups with cooking spray; place in oven to preheat.
    2. Beat together eggs with water; whisk in Yorkshire Pudding Mix until smooth.
    3. Using 1/4 cup (60 mL) measuring cup (# 16 scoop), spoon into hot muffin pan.
    4. Bake for 20 to 25 minutes or until golden.
    5. Turkey Mushroom Pot Pie Filling: Preheat oven to 400°F (200°C). Heat oil in large skillet set over medium-high heat. Add mushrooms and season with salt. Cook for 8 to 10 minutes or until mushrooms are golden brown and tender.
    6. In large saucepan, combine Chicken Gravy Mix and water. Bring to boil over medium heat, stirring frequently. Reduce heat; simmer, stirring occasionally, for 2 to 3 minutes. Stir in turkey, frozen vegetable medley and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until turkey and veggies are heated through, and sauce is bubbly.
    7. Assembly: Fill each Yorkshire pudding with 100 mL (# 10 scoop) pot pie filling. Garnish with chives.