Individual Turkey Pot Pies

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 994 Calories

Ingredients

• 1 egg
• 3 tablespoons butter
• 1 tablespoon water
• 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 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.

Step 2

Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.

Step 3

Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. 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; brush over pastry. Place ramekins on rimmed baking sheet.

Step 5

Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.