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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

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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