Puff Pastry Mini Turkey Pot Pies 




  • 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. Instructions

    Preheat the oven to 400 degrees F.  

    1. 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. 
    1. 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.  
    1. 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.  
    1. 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.  
    1. Fill each puff pastry with the turkey pot pie filling.  
    1. With the remaining puff pastry, cut out desired shapes and place them on top of each pot pie.  
    1. 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.  
    1. Bake for 15 minutes or until the pastry is puffed up and the tops are golden.