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Mini Turkey Pot Pies

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Mini Turkey Pot Pies
Ingredients
  • 3 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1/4 cup flour
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 2 cups College Inn® Chicken Broth
  • 2 cups cubed cooked turkey
  • 1 1/2 cups chopped cooked green beans
  • 1 cup frozen peas and carrots
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed according to package directions
  • 1 large egg
  • 1 tablespoon water
Instructions
1
Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Melt butter in a large saucepan over a medium heat setting, cooking the onion, celery, flour, rosemary, thyme, and pepper in melted butter for 3 minutes, stirring constantly with a spoon.
3
Gradually introduce broth into the saucepan, blending it smoothly as you stir continuously until a thick consistency is achieved. Continue to cook the mixture, stirring constantly with a spoon, until it reaches the desired thickness.
4
Introduce turkey, green beans, and peas and carrots into the mixture, stirring gently to combine. Divide the mixture evenly among four (10-ounce) ramekins.
5
Cut out four circular shapes from a puff pastry sheet, using the outer rim of each ramekin as a guide to create uniform circles. Place the pastry over the turkey mixture in each ramekin, making sure it covers the entire surface.
6
Combine egg and water in a small bowl, whisking until well-mixed; brush the mixture over the pastry to seal it. Arrange the ramekins on a baking sheet lined with parchment paper.
7
Bake in the preheated oven until the pastry is golden brown and puffed, taking approximately 25 minutes to achieve this.
8
Allow the ramekins to stand for 10 minutes before serving.