College Inn® Broths and Stocks Recipe » Individual Turkey Pot Pies

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.

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

Cooking Directions

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.

Nutrition Facts

• calories994.4
• carbohydrateContent70.3 g
• cholesterolContent126.8 mg
• fatContent64.3 g
• fiberContent5.2 g
• proteinContent33.8 g
• saturatedFatContent19.8 g
• sodiumContent1072.3 mg
• sugarContent2.5 g