Recipe of the Day

Chunky Chicken Vegetable Soup

Tip Of The Day

Hop to it! Looking for quick and easy recipes for upcoming Easter celebrations? We’ve got everything from fun recipes and inspiration to simple how-tos and tips to give you more time with family and less time in the kitchen! Check out our adorable Easter treats and delicious fool proof brunch sides at Pick your favorites and get the ingredients delivered right to your door!

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Individual Turkey Pot Pies

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

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 Tbs butter

  1/2 cup diced onion

  1/2 cup sliced celery

  1/4 cup flour

  2 tsp minced fresh rosemary

  1 tsp chopped fresh thyme

  1/4 tsp black pepper

  2 cups College Inn® Turkey or Chicken Broth

  1 sheet frozen puff pastry, thawed according to package directions

  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 egg

  1 Tbs water

Select All

Add Items to List


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 until thickened, stirring constantly.

Cut 4 circles out of puff pastry sheet, using outer edge of a 10-oz. ramekin as a size guide; set aside. Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.

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.

VARIATIONS: Turkey Pot Pie can be prepared with a variety of toppings. Prepare as directed, except:

For Pastry Crust, use homemade or refrigerated pastry dough, and cut about 1/2 inch larger than ramekin. Place over turkey mixture in each ramekin. Cut small slits on top for venting. Brush with egg wash before baking.

For Mashed Potato Topping, spoon about 1/2 cup mashed potatoes over turkey mixture in each ramekin and sprinkle with 2 Tbsp. shredded Cheddar cheese before baking.

Nutrition Information