Place butter into freezer for 15 minutes before starting crust process.
Recipe Summary 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 | Turkey Pot Pie Recipes Food Network
3 tablespoons butter
½ cup diced onion
½ cup sliced celery
¼ cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1 ½ cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water
Directions
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.
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(R) Turkey Broth instead of Chicken Broth.
May use chopped cooked chicken instead of leftover turkey.
Info | Turkey Pot Pie Recipes Food Network
prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Individual Turkey Pot Pies
Trusted Brands: Recipes and Tips, College Inn® Broths and Stocks,
