InstructionsPreheat 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.