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Individual Turkey Potpies Recipe

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

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Individual Turkey Potpies Recipe

Prep: 50 min. Bake: 20 min.

Yield: 6 Servings

50 20 70

Ingredients

2-1/2 cups cubed peeled potatoes
1 cup chopped onion
3/4 cup sliced fresh carrots
1/2 cup chopped celery
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cubed cooked turkey
1/2 cup fresh peas
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
1 cup chicken broth
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1 tablespoon capers, drained
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
CRUST:
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
2 tablespoons grated Parmesan cheese

Directions

In a large skillet, saute the potatoes, onion, 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 thickened. 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 a 13-in. x 9-in. 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° for 20-25 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 potpie equals 620 calories, 34 g fat (15 g saturated fat), 126 mg cholesterol, 864 mg sodium, 55 g carbohydrate, 6 g fiber, 25 g protein.

Originally published as Individual Turkey Potpies in The Taste of Home Cookbook , p39