Individual Turkey Pot Pies recipe

All Recipes Best Recipe Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Ingredients

3 tablespoons butter
½ cup diced onion
½ cup sliced celery
¼ cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 ½ cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Nutrition Info

994.4 calories
carbohydrate: 70.3 g
cholesterol: 126.8 mg
fat: 64.3 g
fiber: 5.2 g
protein: 33.8 g
saturatedFat: 19.8 g
servingSize: -
sodium: 1072.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees 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.

Recipe Yield

4 servings

Recipe Note

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.

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