Print Options

Back to Individual Turkey Potpies >

Include these items:

Select reviews >

Taste of Home Logo

Individual Turkey Potpies

 Individual Turkey Potpies
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
6 ServingsPrep: 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

2 of 2

Individual Turkey Potpies (continued)

Ingredients (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.