Individual Turkey Pot Pies

These mini turkey pot pies can be topped any way you like — puff pastry, pie crust, or mashed potatoes — and make the most of your leftover turkey.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 994 Calories

Ingredients

• 3 tablespoons butter
• 1 tablespoon water
• 1 large egg
• 1 teaspoon chopped fresh thyme
• ½ cup sliced celery
• ½ cup diced onion
• 2 cups cubed cooked turkey
• ¼ teaspoon black pepper
• ¼ cup flour
• 1 tablespoon minced fresh rosemary
• 1 cup frozen peas and carrots
• 2 cups College Inn® Chicken Broth
• 1 ½ cups chopped cooked green beans

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme, and pepper in melted butter for 3 minutes, stirring constantly.

Step 3

Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened. Stir in turkey, green beans, and peas and carrots. Spoon mixture into four (10-ounce) ramekins.

Step 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 in a small bowl; brush over pastry. Place the ramekins on a rimmed baking sheet.

Step 5

Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.