Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
4
Yield:
4 pot pies
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a large saucepan over medium heat. Cook onion, celery, flour, rosemary, thyme, and pepper in melted butter for 3 minutes, stirring constantly.
Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened. Stir in turkey, green beans, and peas and carrots. Spoon mixture into four (10-ounce) 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 in a small bowl; brush over pastry. Place the ramekins on a rimmed baking sheet.
Bake in the preheated oven until pastry is golden brown and puffed, about 25 minutes. Let stand for 10 minutes before serving.
Cook’s Note
Pot pies can be prepared with various toppings, including refrigerated pastry dough, leftover mashed potatoes, and shredded cheese.
You may use turkey broth instead of chicken broth.
You may use chopped cooked chicken instead of leftover turkey.
Nutrition Facts (per serving)
| 994 | Calories |
| 64g | Fat |
| 70g | Carbs |
| 34g | Protein |
