INDIVIDUAL TURKEY POT PIE RECIPE RECIPES

INDIVIDUAL TURKEY POT PIES | ALLRECIPES

Individual Turkey Pot Pies | Allrecipes image

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.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons butter
½ cup diced onion
½ cup sliced celery
¼ cup flour
1 tablespoon minced fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
2 cups College Inn® Chicken Broth
2 cups cubed cooked turkey
1 cup frozen peas and carrots
1?½ cups chopped cooked green beans
1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
1 egg
1 tablespoon water

Steps:

Preheat oven to 400 degrees 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.

Nutrition Facts : Calories 994.4 calories, CarbohydrateContent 70.3 g, CholesterolContent 126.8 mg, FatContent 64.3 g, FiberContent 5.2 g, ProteinContent 33.8 g, SaturatedFatContent 19.8 g, SodiumContent 1072.3 mg, SugarContent 2.5 g

CATHA'S INDIVIDUAL TURKEY POT PIES | ALLRECIPES

Catha's Individual Turkey Pot Pies | Allrecipes image

A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.

Provided by Catha

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Total Time 2 hours 5 minutes

Prep Time 1 hours 0 minutes

Cook Time 55 minutes

Yield 8 individual pot pies

Number Of Ingredients 16

Ingredients

1 pound cubed cooked turkey
½ cup salted butter
1 cup chopped onion
1?½ cups diced potatoes
1?½ cups diced carrots
¾ cup diced celery
¾ cup diced fresh mushrooms
2 teaspoons minced garlic
½ cup all-purpose flour
1 tablespoon chopped fresh thyme
½ teaspoon ground sage
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups turkey broth
1 cup frozen peas
2 (9 inch) unbaked pie crusts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 526.2 calories, CarbohydrateContent 40.3 g, CholesterolContent 77.3 mg, FatContent 30 g, FiberContent 4.7 g, ProteinContent 23.5 g, SaturatedFatContent 12 g, SodiumContent 1263.8 mg, SugarContent 4.5 g

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