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.
Ingredients
- butter: 3 Tbsp
- onion: 0.5 cup (diced)
- celery: 0.5 cup (sliced)
- flour: 0.25 cup
- fresh rosemary: 1 Tbsp (minced)
- fresh thyme: 1 tsp (chopped)
- black pepper: 0.25 tsp
- College Inn® Chicken Broth: 2 cups
- cooked turkey: 2 cups (cubed)
- ½ cups chopped cooked green beans: 1 piece
- frozen peas and carrots: 1 cup
- frozen puff pastry sheets, thawed according to package directions: 1 pack (17.3 ounce pack)
- egg: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
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.
-
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.
-
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.
-
Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.
