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.
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 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 Tbsp. water
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.
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.
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