Individual Turkey Pot Pies
Description
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
•
3 tablespoons butter
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1/2 cup diced onion
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1/2 cup sliced celery
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1/4 cup flour
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1 tablespoon minced fresh rosemary
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1 teaspoon chopped fresh thyme
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1/4 teaspoon black pepper
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2 cups College Inn® Chicken Broth
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2 cups cubed cooked turkey
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1 1/2 cups chopped cooked green beans
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1 cup frozen peas and carrots
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1 (17 3/10 ounce) package frozen puff pastry sheets, thawed according to package directions
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1 large egg
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1 tablespoon water
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.
5
Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.