Puff Pastry Mini Turkey Pot Pies
Puff Pastry Mini Turkey Pot Pies
These Puff Pastry Mini Turkey Pot Pies are a delightful twist on a classic comfort food, perfect for individual servings. Tender diced turkey is combined with sautéed onions, celery, and garlic, then cooked in a rich, creamy sauce made with chicken broth, milk, and fragrant herbs like thyme and rosemary. Libby’s Sweet Peas and Sliced Carrots add a pop of color and fresh flavor to the filling, making each bite satisfying and wholesome. Encased in flaky puff pastry, each mini pot pie is baked to golden perfection, with a crispy, buttery crust that contrasts beautifully with the savory filling. Whether served as an appetizer or a main course, these mini pot pies are sure to be a hit at any gathering.
SERVINGS
12
PREP TIME
15 Min
COOK TIME
15 Min
Ingredients
1 tablespoon butter
1/2 cup diced onions
1/2 cup diced celery
3 cloves garlic
4 cups diced turkey
1/4 cup flour
1 1/4 cup chicken broth
1/2 cup milk
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 can Libby’s Vegetables Sweet Peas, drained (15oz)
1 can Libby’s Vegetables Sliced Carrots, drained (14.5oz)
2 sheets puff pastry
1 egg
1 tablespoon butter
1/2 cup diced onions
1/2 cup diced celery
3 cloves garlic
4 cups diced turkey
1/4 cup flour
1 1/4 cup chicken broth
1/2 cup milk
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 can Libby’s Vegetables Sweet Peas, drained (15oz)
1 can Libby’s Vegetables Sliced Carrots, drained (14.5oz)
2 sheets puff pastry
1 egg
Instructions
Preheat the oven to 400 degrees F.
- Melt the butter over medium heat in a medium sauce pan. Add the onions and celery and saute until soft, about 5 minutes. Add the garlic and cook another 30 seconds.
- Stir in the diced turkey, then sprinkle with flour, stirring until everything is coated and letting the flour cook for 1-2 minutes, stirring continuously.
- Add the chicken broth, milk, thyme, and rosemary. Add in the carrots and peas. Stir frequently as the mixture simmers and begins to thicken. Remove from heat once thickened, about 3-5 minutes.
- Prepare the jumbo muffin tin by spraying each well with cooking spray. Cut each puff pastry into 8 squares and roll 6 of them out so that when placed into the muffin wells, there is a slight overhang.
- Fill each puff pastry with the turkey pot pie filling.
- With the remaining puff pastry, cut out desired shapes and place them on top of each pot pie.
- In a small bowl, lightly beat the egg and a small amount of water, then brush the edges and top of each pastry with egg wash.
- Bake for 15 minutes or until the pastry is puffed up and the tops are golden.
Preheat the oven to 400 degrees F.
- Melt the butter over medium heat in a medium sauce pan. Add the onions and celery and saute until soft, about 5 minutes. Add the garlic and cook another 30 seconds.
- Stir in the diced turkey, then sprinkle with flour, stirring until everything is coated and letting the flour cook for 1-2 minutes, stirring continuously.
- Add the chicken broth, milk, thyme, and rosemary. Add in the carrots and peas. Stir frequently as the mixture simmers and begins to thicken. Remove from heat once thickened, about 3-5 minutes.
- Prepare the jumbo muffin tin by spraying each well with cooking spray. Cut each puff pastry into 8 squares and roll 6 of them out so that when placed into the muffin wells, there is a slight overhang.
- Fill each puff pastry with the turkey pot pie filling.
- With the remaining puff pastry, cut out desired shapes and place them on top of each pot pie.
- In a small bowl, lightly beat the egg and a small amount of water, then brush the edges and top of each pastry with egg wash.
- Bake for 15 minutes or until the pastry is puffed up and the tops are golden.
