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Individual Turkey Pot Pies

Rated as 4.75 out of 5 Stars

"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."
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55 m servings 994
Original recipe yields 4 servings


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  1. 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.
  2. Slowly add broth, stirring until smooth. Cook, stirring constantly, until thickened.
  3. Stir in turkey, peas and carrots and green beans. Spoon into four 10-oz. ramekins.
  4. 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.
  5. Bake 25 minutes or until golden brown and puffed. Let stand 10 minutes before serving.


  • Note:
  • Pot pies can be prepared with a variety of toppings. Prepare as directed, except top with refrigerated pastry dough or leftover mashed potatoes and shredded cheese before baking.
  • Tips:
  • May use College Inn® Turkey Broth instead of Chicken Broth.
  • May use chopped cooked chicken instead of leftover turkey.

Nutrition Facts

Per Serving: 994 calories; 64.3 70.3 33.8 127 1072 Full nutrition

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Read all reviews 3
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Such a great recipe! Ours turned out very nicely. My guy absolutely LOVED it. I followed the recipe but just made more rue than in the recipe so it would not dry up with all the filling. I also ...

This was so easy to prepare and perfect for leftover turkey! My whole family (including children) absolutely loved it, and were impressed at how "gourmet" it looked. I had to add a little extra ...

this turned out excellent! I added spinach and some more onions and celery to give it more vegetables. This was my first time with phyllo and it turned out fantastic!