ndividual Turkey Pot Pies

ndividual Turkey Pot Pies
  • 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


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

05/09/2018
ndividual Turkey Pot Pies, recipe PT15M PT1H 5 455 calories

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