Prep time 20 min.

Cook time 25 min.


3 Tbsp. butter

1/2 cup diced onion

1/2 cup sliced celery

1/4 cup flour

1 Tbsp. minced fresh rosemary

1 tsp. chopped fresh thyme

1/4 tsp. black pepper

2 cups College Inn® Turkey Broth or College Inn® Chicken Broth

2 cups cubed cooked turkey or chicken

1 cup frozen peas and carrots or 1 can (8.5 oz.) Del Monte® Peas & Carrots, drained

1-1/2 cups chopped cooked green beans or 1 can (8 oz.) Del Monte® Cut Green Beans, drained

1 pkg. (17.3 oz.) puff pastry sheets, thawed according to package directions

1 egg 

1 Tbsp. water


  1. Preheat oven to 400°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.

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