Individual Turkey Pot Pies

1
Average: 1 (1 vote)

These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.

Individual Turkey Pot Pies

Serves

Servings: 
4
Prep Time
20 min
Cook Time
25 min
Stand Time
10 min

These personal-sized pies can be made any way you like to top your pot pie, puff pastry, pie crust or mashed potatoes, and make the most of your leftover turkey.

Ingredients

3 Tbsp. butter

1/2 cup diced onion

1/2 cup sliced celery

1/4 cup flour

1 Tbsp. minced fresh rosemary

1 tsp. chopped fresh thyme

1/4 tsp. black pepper

2 cups College Inn® Turkey Broth or College Inn® Chicken Broth

2 cups cubed cooked turkey or chicken

1 cup frozen peas and carrots or 1 can (8.5 oz.) Del Monte® Peas & Carrots, drained

1-1/2 cups chopped cooked green beans or 1 can (8 oz.) Del Monte® Cut Green Beans, drained

1 pkg. (17.3 oz.) puff pastry sheets, thawed according to package directions

1 egg 

1 Tbsp. water

Directions
  1. Preheat oven to 400°F. Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme and pepper, 3 minutes, stirring constantly.
  2. Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
  3. Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
  4. Cut 4 circles out of puff pastry sheet, using outer edge of ramekin as a guide. Place pastry over turkey mixture in each ramekin. Blend egg and water; brush over pastry. Place ramekins on rimmed baking sheet.
  5. Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.
Related American