Individual Turkey Potpies
Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.
Victoria Bond Tempe, Arizona
Individual Turkey Potpies Recipe
Individual Turkey Potpies
2 ½ cups cubed peeled potatoes
1 cup chopped onions
¾ cup sliced fresh carrots
½ cup chopped celery
1 Tbsp. olive oil
2 garlic cloves, minced
2 cups cubed cooked turkey
½ cup fresh peas
½ tsp. minced fresh thyme or 1/8 tsp. dried thyme
½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed
¼ tsp. salt
1/8 tsp. pepper
Sauce: ¼ cup butter. cubed
6 Tbsp. flour
2 cups 2% milk
1 cup chicken broth
½ cup heavy whipping cream
3 Tbsp. Dijon mustard
1 Tbsp. capers, drained
1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon
1 tsp. minced fresh thyme or dried thyme
1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed
½ tsp. rubbed sage
½ tsp. dried marjoram
¼ tsp. ground nutmeg
¼ tsp. salt
1/8 tsp. pepper
Crust: 1 sheet frozen puff pastry, thawed
1 egg
1 Tbsp. water
2 Tbsp. grated Parmesan cheese
In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thicken. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10 oz. ramekins.
On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese.
Place ramekins on a baking sheet. Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.
6 servings
(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)
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