Popular Recipes Individual Turkey Pot Pies

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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."

Ingredients :

3 tablespoons butter
1/2 cup diced onion
1/2 cup sliced celery
1/4 cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 1/2 cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

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.
Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. 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; brush over pastry. Place ramekins on rimmed baking sheet.
Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.

Notes :

Pot pies can be prepared with a variety of toppings. Prepare as directed, except top with refrigerated pastry dough or leftover mashed potatoes and shredded cheese before baking.
May use College Inn® Turkey Broth instead of Chicken Broth.
May use chopped cooked chicken instead of leftover turkey.

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