Individual Turkey Potpies Recipe

4 5 6
Individual Turkey Potpies Recipe
Individual Turkey Potpies Recipe photo by Taste of Home
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Individual Turkey Potpies Recipe

Read Reviews
4 5 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min.

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.
Originally published as Individual Turkey Potpies in The Taste of Home Cookbook 2011, p39

Nutritional Facts

1 potpie: 620 calories, 34g fat (15g saturated fat), 126mg cholesterol, 864mg sodium, 55g carbohydrate (8g sugars, 6g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
Originally published as Individual Turkey Potpies in The Taste of Home Cookbook 2011, p39

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nanqui User ID: 5350349 238506
Reviewed Nov. 30, 2015

"Very tasty, I had only one issue I diced the potatoes and cooked as directed but some were still undone. Would probably cook them separately and then add them to the rest of the ingredients."

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goodideas13 User ID: 3354989 180338
Reviewed Nov. 29, 2013

"ClayLady, Nice alternative , especially if you have a good gravy leftover."

MY REVIEW
Barbara0817 User ID: 7316226 196339
Reviewed Nov. 29, 2013

"Claylady, if you did not make the recipe, why give a review at all? It is just your opinion that the recipe has too many ingredients, and who cares?"

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seekere User ID: 5180847 193104
Reviewed Nov. 28, 2013

"Great!!!!!!!!!!!!!"

MY REVIEW
claylady01 User ID: 7293258 114229
Reviewed Nov. 28, 2013

"way to many ingred.I use a light gravy instead of the one listed."

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