Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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(R) Turkey Broth instead of Chicken Broth.

May use chopped cooked chicken instead of leftover turkey.

Nutrition Facts

994 calories; protein 33.8g; carbohydrates 70.3g; fat 64.3g; cholesterol 126.8mg; sodium 1072.3mg. Full Nutrition
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