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Turkey Pot Pies Recipe

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This recipe for Turkey Pot Pies is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. unsalted butter
1 small onion, chopped
2 med. onions, peeled and thinly sliced
1 rib celery, thinly sliced
kosher salt & pepper
4 T. flour
2 1/2 cups chicken or turkey broth, warmed
1/4 cup heavy cream
3/4 t. dried thyme
1 1/2 cups cooked, shredded, skinless turkey meat
1/2 cup frozen peas
2 T. chopped parsley
1 sheet frozen puff pastry, thawed
1 large egg
Directions:
Directions:
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.

Warm butter in large saucepan over med. heat. Add onion, carrot and celery, sprinkle with salt and pepper and cook stirring occasionally, until tender, but not browned, 10 minutes.

Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Whisk in broth and cream. Add thyme. Bring to a simmer, then reduce heat to med-low and simmer about 8 minutes, until mixture is thickened. Taste and season with salt and pepper.

Remove from heat. Stir in turkey, peas and parsley. Divide mixture among 4 8 oz. ramekins. Place on baking sheet.

Place puff pastry on a lightly floured work surface. Slice into four 4-inch squares and place over ramekins. In a small bowl, and place over ramekins. In a small bowl, whisk egg with 1 T. water. Brush pastry with egg mixture.

Bake until pastry is deep gold and filling bubbles about 35 minutes. Let stand 5 minutes. Serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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