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Individual Turkey Pot Pies
Individual Turkey Pot Pies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious mini turkey pot pies, customizable with puff pastry, pie crust, or mashed potatoes, perfect for using up leftover turkey.
Ingredients:
  • 3 tablespoons butter
  • 0.5 cup diced onion
  • 0.5 cup sliced celery
  • 0.25 cup flour
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 0.25 teaspoon black pepper
  • 2 cups College Inn® Chicken Broth
  • 2 cups cubed cooked turkey
  • 1.5 cups chopped cooked green beans
  • 1 cup frozen peas and carrots
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a large saucepan over medium heat, sauté onion and celery with melted butter. Add flour, rosemary, thyme, and pepper, and stir constantly for 3 minutes.
  • Gradually pour in the broth while stirring gently until a smooth mixture forms. Continue stirring constantly until the mixture thickens. Add the turkey, green beans, peas, and carrots, then carefully transfer the mixture into four (10-ounce) ramekins.
  • Cut 4 puff pastry circles using a ramekin as a guide. Top turkey mixture in ramekins with pastry circles. Brush pastry with egg wash. Transfer ramekins to a baking sheet.
  • Bake in the preheated oven until the pastry is beautifully golden brown and puffed, for about 25 minutes. Allow it to rest for 10 minutes before indulging in its deliciousness.

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